碩士 / 國立海洋大學 / 食品科學系 / 90 / To develop alginate hydrolysates as cryoprotectant to inhibit protein denature of fish during frozen storage. Adding various molecular weight and quantity of alginate hydrolysates into actomyosin of tilapia/mackerel, respectively; immersing the fillet of tilapia/mackerel for 30 min with various concentration of sucrose, sobitol and alginate hydrolysates, respectively; adding various concentration of sucrose, sobitol and alginate hydrolysates into minced meat product of tilapia/mackerel, respectively, all of the samples were stored at —20oC, and then took out for thawing and detecting the extractable actomyosin, Ca++-ATPase activity, reactive and total —SH group, and using SDS-polyacryamide gel electrophoresie to analyze the changes of myofibrillar proteins；and making into kamaboko in an interval period. The quality of kamaboko was also monitored with breaking force, deformation and water-holding capacity.
From the results, the extractable actomyosin, Ca++-ATPase activity, reactive and total —SH group of tilapia actomyosin adding 10% of 1000-500 daltons acid alginate hydrolysates were found remaining higher than other groups during frozen storage. And for mackerel, the alginate enzyme hydrolysates group having protect protein denature ability was also found higher than that acid hydrolysates during frozen storage. As for using as cryoprotectant in fillet and minced meat products of tilapia/mackerel, the sucrose was found to be completely or 50% instead by alginate hydrolysates, respectively.
| Identifer | oai:union.ndltd.org:TW/090NTOU0253029 |
| Date | January 2002 |
| Creators | Pei-Ling Tsai, 蔡佩玲 |
| Contributors | Ching-Yu Tsao, 曹欽玉 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 82 |
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