碩士 / 國立海洋大學 / 食品科學系 / 91 / To increase the utilization of fish muscle and improve the texture, flavor, color and functionality, minced mackerel was fermented with Monascus sp. BCRC 32808. The medium containing 50% mackerel mince, 3% rice powder and 47% water was adjusted pH value to 4.5 and heated at 100oC for 20 min prior to inoculating the Monascus. During fermentation, pathogenic bacteria, Enterobacteriaceae and Staphylococcus, were not detected. Amylase and acidic protease activities, Hunter a value and pH of the fermented mackerel mince significantly increased (p<0.05). Trolox equivalent antioxidant capacity (TEAC) significantly increased from 2.1 mM to 9.4 mM, while the free amino acids involving in sweet and umami taste increased with fermentation time. These improvements in color, free amino acid and TEAC would provide new taste and functionality of fermented fish.
| Identifer | oai:union.ndltd.org:TW/091NTOU0253036 |
| Date | January 2003 |
| Creators | Wei-Ming Chen, 陳威銘 |
| 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 | 59 |
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