碩士 / 國立海洋大學 / 水產食品科學研究所 / 83 / This study aimed to investigate the effects of blanching time at 100℃, ultimate freezing temperatue and plate temperature during freeze-drying on the quality of freezedried oyster, tilapia and shrimp. According to the ANOVA on the changes in free amino nitrogen (AA-N), rehydration capacity, and sensory quality, the blanching time and plate temperature significantly affected (P<0.05), while the ultimate freezing temperature only affected the rehydration capacity of freeze-dried tilapia and shrimp (P<0.05). The optimum blanching time at 100℃ for oyster, tilapia and shrimp were 2.6, 1.8 and 1.4 min, while the optimum plate temperatures were 36, 50 and 50℃, respectively. Oyster immersed in 2.0% Na-erythorbate solution for 15 min had better organoleptic scores on the color, appearance, texture and aroma, compared with the control and samples with other immersion treatments. This phenomenon suggested that the changes in color appearance and aroma of freeze-dried oyster might be due to the oxidation of water-soluble components. From the stability of freeze-dried oyster packaged in aluminum foil and polyethylene bag with or without oxygen absorber, samples packaged in aluminum foil with oxygen absorber during storage at a temperature below 25℃ or without oxygen absorber during storage at 5℃ seemed to have better color, appearance sensory quality and higher AA-N, compared with those packaged in polyethylene bag with or without oxygen absorber.
| Identifer | oai:union.ndltd.org:TW/083NTOU3084019 |
| Date | January 1995 |
| Creators | 蔡足英 |
| Contributors | , 江善宗, 曹欽玉 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 62 |
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