Description Detail

Vol.27, No.2(2020-3)(82-87) 
Comparison of Physical Properties of Common Fish Scales
常見魚鱗的物性比較
Y.H. Lin, S.M. Lin*
林祐瑄、林尚明*
The purpose of this study is to examine two kinds of fish scale which didn’t process, by the removed film, surface cells and made it thinned by purification process. By moisture content, contact angle, thermal properties compared to their different physical properties, data collection and analysis of its characteristics. The experimental results showed that the surface structure of fish scales was divided into four parts by SEM. The moisture content of the two kinds of fish scales was about 34% after removed film. The water content of Tilapia scales reached 52.63% after purification, which was significantly higher than Grouper scale 44.28%. But the contact angle is the opposite result, the contact angle deal with removed film process that Tilapia scales’ is smaller than Grouper scales’. The contact angle of the grouper scales is smaller than Tilapia scales after purification process; scale heat shrinkage of collagen falls in 25 ℃ ~ 40 ℃ between.
本研究目的為檢測兩種未經過處理的魚鱗,進行去皮膜去細胞處理,使魚鱗的皮膜與表面細胞去除,與再進行純化處理使魚鱗薄化[1],藉由含水率、接觸角、熱學性質比較其物理性質上的不同,蒐集數據並分析其特性。實驗結果顯示:由SEM可得知魚鱗表面結構有四部分;兩種魚鱗去皮膜去細胞處理後含水率約為34%,台灣鯛魚鱗經過純化處理後含水率可達52.63%,明顯高於石斑魚鱗44.28%;接觸角則是有相反結果,去皮膜去細胞處理台灣鯛魚鱗接觸角較小,純化處理後石斑魚鱗接觸角較小;魚鱗的膠原蛋白熱變化溫度落於25℃~40℃之間。
Fish Scale, Removed Film Process, Purification Process
魚鱗、去皮膜去細胞處理、純化處理
Year Volume
2020 27.1 | 27.2
27.3 |
2019 26.1 |
2018 25.1 |
2017 24.1 | 24.2
24.3 | 24.4
24.5 | 24.6
24.7 | 24.8
24.9 |
2016 23.1 | 23.2
23.3 | 23.4
23.5 | 23.6
23.7 | 23.8
2015 22.1 | 22.2
22.3 | 22.4
22.5 |
2014 21.1 | 21.2
21.3 |
2013 20.1 | 20.2
20.3 | 20.4
2012 19.1 | 19.2
19.3 | 19.4
2011 18.1 | 18.2
2010 17.4