碩士 / 國立屏東科技大學 / 食品科學系 / 90 / This research was about investigating the effects under different dehydration methods and addition of sorbitol in the drying process over the flying fish product on tissue stress ,TBA, and browning problem of general appearance. It was observed that different dehydration methods had obvious impact on the quality of flying fish products. Cold-air drying method is the best for product stress appearance and TBA. Hot-air method standed the second. And solar-drying method showed the quality among them. In the experiment of adding sorbitol, we found that sorbitol could effectively reduce the moisture activity, raise the tissue stress, but it also negatively increase the degree of browning in fish appearance. In the two months storage experiment, we found that hot-air method caused least quality degradation, cold-air method was a bit more, and solar-drying method was most one. The addition of sorbitol could, although, reduce the moisture activity, but didn’t give much help to the stability of the products.
| Identifer | oai:union.ndltd.org:TW/090NPUST253029 |
| Date | January 2002 |
| Creators | Sun Jui Mau, 孫瑞茂 |
| Contributors | , 黃卓治, 陳和賢 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
Page generated in 0.0015 seconds