碩士 / 國立海洋大學 / 食品科學系 / 91 / Abstract
To improve the quality and functionality and consequently increase the utilization of of fish muscle, the mackerel mince was fermented with Aspergillus oryzae CCRC 30118 and Aspergillus sojae CCRC 30103. The starters were prepared by culturing in 3% rice solution for 5-7 days. These starters were then inoculated onto the mackerel mince mixed with 3% rice powder solution at a ratio of 1:1. The growth of Enterbacteriaceae, Staphylococcus and Pseudomonas were completely inhibited during 7 days fermentation at 25oC, 120 rpm on the medium preheated at 100oC for 30 min. During fermentation, the rice koji plate count increased from 104 to 105 cfu/mL, while the pH decreased at early stage and then increased. VBN was lower than the limit of food regulation (< 25mg/100g) even after 4 days fermentation. The total sugar rapidly delined, while the reducing sugar increased at early stage and then decreased, The activities of both amylase and protease increased during fermentation and the highest acid, neutral and alkaline proteases activities was detected after 2-3 days fermentation. The amylase and protease activities were higher in those fermented with Aspergillus oryzae CCRC 30118 than those with Aspergillus sojae CCRC 30103. Comparing with the control samples, no significant differences in Hunter L, a, b value, moisture content, crude fat, crude protein and ash was obtained during fermentation (p>0.05), but the free amino free acid increased significantly, especial glutamic acid, leucine and lysine. The changes in amino-nitrogen, free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. The scavenging DPPH capability, reducing ability and chelating Cu2+ capability of fermented mackerel mince significantly increased after 5 days fermentation (p<0.05). These data suggested that the koji fermentation could substantially improve the flavor, digestibility, nutritional value and antioxidant ability of the fermented fish.
| Identifer | oai:union.ndltd.org:TW/091NTOU0253030 |
| Date | January 2003 |
| Creators | Li-Chain Yang, 楊禮謙 |
| Contributors | Shann-Tzong Jiang, 江善宗 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 72 |
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