碩士 / 國立臺灣海洋大學 / 食品科學系 / 92 / The purpose of this research was to survey quality stability of imported frozen threadfin bream surimi, and studies on optimization of setting treatment conditions and mechanism of salt-soluble protein changes in the fish-gel preparation as well as the additives, moisture and potato starch, affection on surimi gel properties.
On stable qualities difference is great were found in surveying on the most SA grade surimi. The low grade surimi was evidence most possibility to be the partial denature due to the improper processing on store. Monitor the major salt-soluble protein, AM changes during setting by DSC and TSRM, it was evidence the AM in free A and M forms was converted to an AM complex and a TGase promote cross link type AM complex to benefit the final fish gel strength during setting. It was found the performing of a 5 oC/20 h setting treatment could improve the gel strength from 644 ±15 g-cm to 791 ±8 g-cm ; 25 oC/6 h setting could result an even phenomenal improve on the product gel strength up to 2200 ±32 g-cm, respectively.
To evaluate the changes of gel product qualities as effected by additives, with comparable to commercial fish ball and kamaboko, for gels prepared without setting treatment additives, kamaboko type product were resulted at a lower moisture content 78 %, resemble kamaboko type product were resulted at 80 % wc, fish ball type product were resulted at a higher moisture content 84 %. For gels prepared with a 25 oC/6 h setting treatment prior to cooking, gel properties tougher then high grade kamaboko was resulted for gels contenting any moisture content between 76-83 %, gels possessing exactly similar properties to high grade kamaboko could only be result at high moisture content between 80-84 %. Addition of potato starch could only increase the breaking force and could not significantly affected the deformation at break, higher then 7.5 % level of starch addition would result gel with unfavorable sandy texture.
| Identifer | oai:union.ndltd.org:TW/092NTOU5253042 |
| Date | January 2004 |
| Creators | Yue-Dong Wang, 王耀東 |
| Contributors | Ming-Sheng Kong, Cheng-Ming Chang, 龔鳴盛, 張正明 |
| 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 |
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