碩士 / 國立中興大學 / 食品科學系 / 86 / Abstract Tilapia and Shaoshing-vinasse were used to prepare
several kasu-zuke products. The tilapia fillets immersed in
low-salt kasu-paste (Shoashing-vinasse：water：salt：sugar：
rice-wine＝ 100：50：4.5：30：30 w/w, LSKP) with a ratio of 1:2
(w/w) were fermented at 4℃ (low temperature low salt kasu-zuke
；LTLSK). The fillets via salting in 15% NaCl by a ratio of 1:2
(w/w) were immersed in high-salt kasu-paste (Shoashing-vinasse：
water：salt：sugar：rice-wine＝ 100：50：30：30：30 w/w, HSKP)
with a ratio of 1:2(w/w) and fermented at room temperature (high
temperature high salt kasu-zuke； HTHSK). Changes in components
of fish and kasu-paste were determined. The contribution of
vinasse protease during kasu-zuke was also investigated. The
results obtained were as follows:1. Inter components transfer
between tilapia fillet and vinasse occurred during kasu-zuke.
No difference in components of the fillets from after 6 days
HTHSK was observed. However off-flavor occurred on LTLSK
fillet. Six days was a optimal time for kasu-zuke by Shoashing-
vinasse.2. NaCl content of HTHSK and LTLSK samples were 10% and
2.2%, total bacterial counts(TBC) were 10000 and 100000 CFU/g
for HTHSK and LTLSK, respectively. Alcohol, reducing sugar,
and free amino acid were 3.5%, 62mg/100g, 15.07umol/g for
HTHSK, and 3.0%, 92mg/100g, 3.44umol/g for LTLSK. Formic
acid was the major organic acid (60mg/100g) in both HTHSK
and LTLSK tilapia meat. VBN contents were 110mg/100g for
HTHSK and 18mg/100g for LTLSK. Only putrescine, histamine and
tyramine were detected in biogenic amines and their contents
were 0.57, 22.21, 0.22mg/100g for HTHSK and 0.49, 6.4,
2.11mg/100g for LTLSK, respectively. From the results, LTLSK
was better than HTHSK to obtain high quality products.3. The
optimum conditions of Shoashing-vinasse protease were pH 3.0,
20℃, 2% alcohol and less than 2%NaCl. The heat inactivation
rate constant (Kd) was 9.4×100000/sec , while the △E, △H,
△S and △G were 17.10 kcal/mole, 16.52 kcal/mole, 2.3 e.u
and 15.85 kcal/mole for 20℃, respectively. The enzyme was
sensitive to salt and heat, contribution of vinasse to kasu-
zuke products resulted from the components of vinasse itself
and enzymes contained in fish meat rather than protease action.
4. The tilapia fillets obtained from LTLSK and HTHSK could be
packaged and labeled with cooking method as a low temperature
distribution products. The products via preparation and
sterilization could also be distributed at normal temperature
as directly edible products.
| Identifer | oai:union.ndltd.org:TW/086NCHU1253017 |
| Date | January 1998 |
| Creators | Ng, Chze Siong, 黃志強 |
| Contributors | Ko Wen Ching, 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 | 101 |
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