碩士 / 國立中興大學 / 食品科學系 / 85 / The cultured milkfish were used as raw materials for washing
in difference ion strength. Membrane technology was applied to
recover the proteins from washed solutions and to improve
pollutionproblems. Gel properties of milkfish meat added with
protein powderprepared by membrane were determined. The effect
of washing conditions containing washing cycles, time, and water
: flesh ratio on protein dissoluton and gel properties of washed
meat were also investigated. The results obtained were as
follows:1. Milkfish mince washed in different ion strength
solutons (I=0~20) showed a good gel forming properties due to
undesirable compounds removal and myofilbrillar protein
concentration. The highest value in gel strength was obtained
from washing by 0.075M KCl-10mM phosphate buffer (pH 7.0). The
color (whiteness, L-3b) of gel was also improved by
washing.2. Water soluble proteins dissolved in washed solutons
was recovered by ultrafiltration (ES-030 membrane, MWCO
30,000) or ceramic membrane (Micro CARBOSEP 40 membrane, MOCO
40,000 and reverse osmosis (TW30-2013 membrane). UF could
recover 35 ~ 45% protein ans 29 ~ 34 % total solids from
washed solutions. The UF treatment resulted in the reduction
of BOD value from 14,000 to 5,600 ~ 7,500 ppm, and total plate
counts from 18,850 ~ 55,300 to 300 ~ 1,100 cfu/ml. Similar
results were obtained by ceramic membrane. The BOD value and
total plate counts could
further be reduced to 100 ~ 137 ppn and 40 ~ 70 cfu/ml by RO
treatment. 3.Protein powder prepared from concentrated retentate
by using freeze drying was added to fish paste. Gel
strength, water holding capacity, and whiteness of
milkfish meat gel decreased with the increase of the
recovered protein. However, no obvious effect was observed if
the addition content was controlled below 10%.
4.Protein dissolved to washed solutions was closely related to
the numbers of washing cycle and step. Four cycles washing
by 0.3M KCl-10mM phosphate buffer (pH 7.0) resulted in 45.9%
protein loss. Washing by water showed lower loss in protein
than washing by salt solutions.
5.Small amount of salt in washing solutions not only improved
gel properties and water holding capacity of washed meat but
also decreased protein loss. However, high salt concentration
resulted in the decrease of gel strength. The whiteness of gel
made from washed meat increased with the increase of washing
cycles.
| Identifer | oai:union.ndltd.org:TW/085NCHU0253019 |
| Date | January 1997 |
| Creators | Lin, Chien-Chun, 林建君 |
| Contributors | Wen-Ching Ko, 柯文慶 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 96 |
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