碩士 / 大葉工學院 / 食品工程研究所 / 84 / In a canned bonito processing, a large amount of waste
containing bonito heads and viscera may be produced. Reuse of
these wastes not only increase the value of bonito, but also
minimize the output of waste materials. The production of fish
sauce using the bonito wastes was investigated in this study. In
a series of experimental schedules, aimed at recovering these
protein rich material in the form of flavors,heads, viscera,and
whole fish of bonito were used as raw materials,which were acted
upon by a combination of enzyme sources including the viscera
itself, soy bean koji, and anka koji. The experimental scheme
includes (1)viscera＋waste, (2)viscera＋whole fish,(3)waste
alone, (4)whole fish alone, (5)soy bean koji＋waste, (6)soy bean
koji＋whole fish, (7)anka koji＋waste ,and (8)anka koji＋whole
fish. Test results indicated that (a)products with similar
quality obtainable using waste and whole fish as raw material,
(b)higher amount of serine are present in products with soy bean
and anla koji, and (c)products with better sensory flavor are
obtainable from anka koji treatment.The fragrance of the fish
sauce came mainly from lipids, amino compounds and sugars; of
which, Lipids was the major source. Comparing those with soy
bean koji fermentation, and those with anka koji, the later
produced fish sauce of higher concentrations of fragrance. Among
the eight combinations studied, product from combination (8) had
fragrance thar''s significantly higher than those from other
combinations.In studying the solid state fermentation, it was
found that 45% (w/w) of water facilitated both the growth and
the production of the enzymes amylase and protease. In the
solid state fermentation by anka koji, amylase concentration
reached its maximum of 223 unit/g in the third day , which
declined afterwards, In the soy bean koji solid state
fermentation, amylase comcentration increased continuously
until the seventh say. Refarding protease production, no
significant production observed until the third day (1490 unit/
g). In the protease production during solid state fermentation
by soy bean koji and fish koji, the protease concentration
increased continuously and reached a maximum of 126752 unit/g
and 87119 unit/g respectively.
| Identifer | oai:union.ndltd.org:TW/084DYU00250016 |
| Date | January 1996 |
| Creators | Chen, Lian-Guei, 陳聯桂 |
| Contributors | San-Lang Wang, 王三郎 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 114 |
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