碩士 / 國立中興大學 / 食品科學系 / 89 / Abstract
The purpose of this research is to investigate the ingredient compositions of Japan’s Hanpen products and to elevate the usage of tilapia by producing the tilapia Hanpen products in Taiwan. With additional forthy functionality of Hanpen product, its quality can also be improved by adding 10% Yam. The objectives of this research are also to make especial texture and savory fish muscle gel. The results are as follows:
1.The compositions of Happen products in Japan are moisture content 74.1-76.6%, crude fat 0.3-0.8%, crude protein 8.3-10.1%, carbohydrate 9.4-11.3%, crude ash 2.5-2.7%, and Salinity 2.1-2.5%. The pH value is 6.5-6.6.
2.The texture character of Hanpen products in Japan are L value 76.4-85.5%, Whiteness 66.5-75, a value 0.3-0.7 and b value 3-5. The results show hanpen products with higher whiteness and lightness. Breaking stress, breaking strain and breaking strength are 70-95g, 6.13-7.45 mm and 490-689 gxmm, respectively. SDS-PAGE detect molecular weight at 31 kDa is 200kDa.
3.Gel strength and water-holding capacity of tilapia Hanpen were enhanced with added 10% Yam than untreated. When added 20%-30% Yam the gel strength and water holding capacity were lower than untreated. In addition, the density of tilapia Hanpen was lower with added 10% to 30% Yam. Tilapia Hanpen added with 10%-20% Yam was lighter (higher L value) and less red (lower a value) then added with 0% to 30% Yam. Many small holes were observed in the presence of products with added Yam and this structure was transformed into a sponge-like structure network in microstructure on tilapia Hanpen.
4.The hardness, factorability, chewiness and density of tilapia Hanpen were lower with increased grinding speed (400-2000 rpm) and percentage of Yam added. Though, adhesiveness was increased and L value and W.I. were increased with increased grinding speed.
5.Total plate count, Gel strength, Hunter L value, b value and whiteness of tilapia Hanpen were changed during storage of seven days.
6.Frying is preferred compared with different cooking methods of tilapia Hanpen. Sensory evaluation shows the frying and parching of tilapia Hanpen taste better. However, in total acceptability frying is the most flavored method.
| Identifer | oai:union.ndltd.org:TW/089NCHU0253007 |
| Date | January 2001 |
| Creators | Shiu-Ru Hung, 黃秀如 |
| 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 | 1 |
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