Chau Wing-sze. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 238-262). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.ix / List of Figures --- p.xv / List of Tables --- p.xvi / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Introduction of samples --- p.2 / Chapter 1.3 --- Flavor of Chinese salted-dried fish --- p.4 / Chapter 1.4 --- Objectives of the study --- p.5 / Chapter 2. --- Literature review --- p.7 / Chapter 2.1 --- Introduction --- p.7 / Chapter 2.2 --- Volatile compounds in fresh fish --- p.8 / Chapter 2.2.1 --- Groups of volatile compounds --- p.9 / Chapter 2.2.2 --- Variation in fresh fish flavor --- p.12 / Chapter 2.2.2.1 --- Intrinsic factor --- p.12 / Chapter 2.2.2.2 --- Environmental factors --- p.15 / Chapter 2.2.2.3 --- Post harvest conditions --- p.16 / Chapter 2.3 --- Fish preservation --- p.17 / Chapter 2.3.1 --- Preservation methods --- p.18 / Chapter 2.3.1.1 --- Drying --- p.19 / Chapter 2.3.1.2 --- Salting --- p.19 / Chapter 2.3.1.3 --- Fermentation --- p.21 / Chapter 2.3.2 --- Theory of drying and salting --- p.21 / Chapter 2.3.3 --- Different protocols in the world --- p.23 / Chapter 2.3.3.1 --- European methods --- p.24 / Chapter 2.3.3.2 --- Southeast Asian methods --- p.25 / Chapter 2.3.3.3 --- Thai methods --- p.27 / Chapter 2.3.3.4 --- Chinese method --- p.28 / Chapter 2.3.3.5 --- Local method --- p.29 / Chapter 2.3.4 --- Consumption procedures --- p.31 / Chapter 2.3.5 --- Advantages of drying besides preservation --- p.31 / Chapter 2.3.5.1 --- Convenience in transportation --- p.32 / Chapter 2.3.5.2 --- Flavorization --- p.32 / Chapter 2.3.5.3 --- Nutritional values --- p.33 / Chapter 2.4 --- Flavor of salted-dried fish --- p.34 / Chapter 2.4.1 --- Taste of salted-dried fish --- p.35 / Chapter 2.4.2 --- Aroma of salted-dried fish --- p.35 / Chapter 2.4.3 --- Flavor of Chinese salted-dried fish --- p.37 / Chapter 2.4.4 --- Parameters affect the flavor and quality of salted-dried fish --- p.38 / Chapter 2.4.4.1 --- Freshness --- p.38 / Chapter 2.4.4.2 --- Temperature --- p.39 / Chapter 2.4.4.3 --- Post harvest freezing and thawing --- p.40 / Chapter 2.4.4.4 --- Gutting --- p.42 / Chapter 2.4.4.5 --- Salt quality --- p.43 / Chapter 2.5 --- Biological deterioration in salted fish --- p.46 / Chapter 2.6 --- Salted-dried fish in Hong Kong --- p.47 / Chapter 3. --- Materials and methods --- p.55 / Chapter 3.1 --- Materials --- p.55 / Chapter 3.1.1 --- Abbreviation of names of samples --- p.55 / Chapter 3.1.2 --- Handling of samples --- p.56 / Chapter 3.2 --- Method --- p.58 / Chapter 3.2.1 --- Modified Simultaneous steam distillation-solvent extraction (SDE)-Steaming --- p.58 / Chapter 3.2.2 --- Concentration --- p.59 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) --- p.59 / Chapter 3.2.4 --- Compound identification --- p.60 / Chapter 3.2.5 --- Quantification of compounds --- p.60 / Chapter 3.2.6 --- Moisture analysis --- p.62 / Chapter 3.2.7 --- Texture analysis --- p.62 / Chapter 3.2.8 --- Statistical analysis --- p.63 / Chapter 3.2.9 --- OAV calculation --- p.64 / Chapter 4. --- Results and Discussion --- p.66 / Chapter 4.1 --- Threadfin --- p.66 / Chapter 4.1.1 --- Overall description of volatile compounds in salted-dried threadfin --- p.66 / Chapter 4.1.2 --- Characteristic compounds in delayed (D) groups of samples --- p.68 / Chapter 4.1.3 --- Characteristic compounds in regular (R) groups of samples --- p.70 / Chapter 4.1.4 --- Common compounds found in the eight groups of samples --- p.71 / Chapter 4.1.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.78 / Chapter 4.1.5.1 --- Comparison between delayed and regular salting methods --- p.78 / Chapter 4.1.5.2 --- Comparison between locations of purchase --- p.80 / Chapter 4.1.5.3 --- Comparison between samples from different years (2000 and 2001) --- p.81 / Chapter 4.1.6 --- Exclusive compounds found in delayed salted (D) or regular salted (R) fish --- p.83 / Chapter 4.1.7 --- Conclusion of threadfin --- p.84 / Chapter 4.2 --- White herring --- p.85 / Chapter 4.2.1 --- Overall description of volatile compounds in salted-dried white herring --- p.85 / Chapter 4.2.2 --- Characteristic compounds in delayed (D) groups of samples --- p.87 / Chapter 4.2.3 --- Characteristic compounds in regular (R) groups of samples --- p.88 / Chapter 4.2.4 --- Common compounds found in the eight groups of samples --- p.89 / Chapter 4.2.5 --- Comparison of common compounds among individual groups --- p.94 / Chapter 4.2.5.1 --- Comparison between delayed and regular salting methods --- p.94 / Chapter 4.2.5.2 --- Comparison between locations of purchase --- p.96 / Chapter 4.2.5.3 --- Comparison between samples from different years --- p.97 / Chapter 4.2.6 --- Conclusion of white herring --- p.98 / Chapter 4.3 --- Pawak croaker --- p.100 / Chapter 4.3.1 --- Overall description of volatile compounds in salted-dried pawak croaker --- p.100 / Chapter 4.3.2 --- Characteristic compounds in delayed (D) groups of samples --- p.102 / Chapter 4.3.3 --- Characteristic compounds in regular (R) groups of samples --- p.105 / Chapter 4.3.4 --- Common compounds found in the eight groups of samples --- p.106 / Chapter 4.3.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.111 / Chapter 4.3.5.1 --- Comparison between delayed and regular salting methods --- p.111 / Chapter 4.3.5.2 --- Comparison between locations of purchase --- p.114 / Chapter 4.3.5.3 --- Comparison between two batches of samples from different years --- p.115 / Chapter 4.3.5.4 --- Characteristic compounds of pawak croaker --- p.117 / Chapter 4.3.6 --- Conclusion of pawak croaker --- p.118 / Chapter 4.4 --- Overall comparison of compounds of the three species --- p.120 / Chapter 4.4.1 --- Introduction --- p.120 / Chapter 4.4.2 --- Comparison of three species of fishes --- p.121 / Chapter 4.4.2.1 --- Delayed- and regular- smell contributors --- p.122 / Chapter 4.4.3 --- The difference among the groups of fishes --- p.123 / Chapter 4.4.3.1 --- Effect of different body compositions of fishes --- p.124 / Chapter 4.4.3.1.1 --- Lipid originated volatile aldehydes --- p.125 / Chapter 4.4.4 --- Common compounds detected in all three species of salted-dried fishes --- p.126 / Chapter 4.4.4.1 --- Compounds with high calculated aroma values (OAV) --- p.127 / Chapter 4.4.4.2 --- Compounds with low calculated aroma values (OAV) --- p.130 / Chapter 4.4.5 --- Effect of treatment methods --- p.132 / Chapter 4.4.6 --- Effect of locations of collection of samples on the composition --- p.134 / Chapter 4.4.7 --- Effect of time of collection of samples on the composition --- p.135 / Chapter 4.4.8 --- Characteristic compounds found only in one species --- p.135 / Chapter 4.4.8.1 --- Characteristic compounds of threadfin --- p.136 / Chapter 4.4.8.2 --- Characteristic compounds of white herring --- p.136 / Chapter 4.4.8.3 --- Characteristic compounds of pawak croaker --- p.138 / Chapter 4.5 --- Texture --- p.139 / Chapter 4.5.1 --- Introduction --- p.139 / Chapter 4.5.2 --- Results and Discussion --- p.141 / Chapter 4.5.2.1 --- Comparison between regular and delayed salted-dried fishes --- p.141 / Chapter 4.5.2.1.1 --- Effects of enzymatic reaction --- p.141 / Chapter 4.5.2.1.2 --- Effects of fermentation --- p.142 / Chapter 4.5.2.1.3 --- Frozen period before regular salting --- p.143 / Chapter 4.5.2.2 --- Comparison between raw and steamed salted-dried fishes --- p.145 / Chapter 4.5.2.3 --- Moisture content of salted-dried fishes --- p.146 / Chapter 4.5.3 --- Conclusion --- p.147 / Chapter 5. --- Conclusion and Significance --- p.233 / Chapter 5.1 --- General conclusion --- p.233 / Chapter 5.2 --- Significance of the study --- p.235 / References --- p.238 / Appendix I --- p.263 / Appendix II --- p.264
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_324889 |
| Date | January 2004 |
| Contributors | Chau, Wing-sze., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xxi, 264 leaves : ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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