碩士 / 國立屏東科技大學 / 熱帶農業暨國際合作研究所 / 92 / Utilization and characterization of the backbone by-product through sashimi processing from cage cultured cobia (Rachycentron canadum) were studied. Bone powder prepared by pressure-cooking followed by defatted procedure was used for making calcium supplement tablet. The stability of calcium tablet packaged with vacuum and stored under 7, 25 and 37℃for 5 weeks was determined. Sensory characteristics including color, glossy, graininess, fishy-odor, rancid-odor and overall acceptance of bone powder and calcium tablet were evaluated by panelists. Although the 90 min autoclaved bone powder group showed some rancid and fishy odor, it can still be a feasible procedure for preparing bone powder. Room temperature storage of calcium table had higher acceptance than other groups.
The Hunter L value of bone powder products increased with the increase of pressure- cooking time. The 120 min group had the highest Hunter L value. Defatted bone powders were whiter than degelatinized and non-deffated groups. The 60 min undefatted bone powder group had the highest Hunter a and b values, showing the highest intensity of red and yellow colors. This might be a result of the color of the residual fat content. Result of chemical analyses indicated that protein and fat content of bone powders decreased with the increase of pressure-cooking time. Bone powders of the 30 min undefatted group had the highest protein content (39.61%) and fat content (41.27%). Ash, calcium and phosphorus contents for the 120 min group were also increased due to the loss of moisture under the prolonged heat treatment. The ratio of calcium and phosphorus for cobia bone powder was maintained at 2 to 1. Calcium availability of cobia bone powder was excellent, ranging from 89% to 98%. There was no significant difference in calcium availability among various pressure-cooking times. Therefore, processed bone powder from cobia can be utilized as a source of calcium supplement in tablet. In addition, meaty by-product can be processed as fish paste or shredded cobia. Sensory analyses were performed in all of these products and found them to be highly acceptable by qualified panelists.
| Identifer | oai:union.ndltd.org:TW/092NPUST643001 |
| Date | January 2004 |
| Creators | Jiun-Shian Chou, 周俊賢 |
| Contributors | Chyi-Shen Lin, 林頎生 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 79 |
Page generated in 0.0015 seconds