碩士 / 國立屏東科技大學 / 食品科學系 / 94 / The cultured grey mullet was used as materials to prepare liquid smoked product. Studies were focus on the quality and physicochemical properties of smoked mullet products, and expect to add the value of grey mullet products. It was found, the grey mullet muscle could lack elastic protein and collagen cause flaky tissue and breakup after processing. The other test was proposed to employ the addition of 5%gelatin, 5%minced meat, 5%gelatin and 5%minced meat, combine with vacuum injection to develop liquid smoked product which had batter texture and the quality. After salted and smoked, compare with different salt addition, salt method and dried time, it found the water activity among 0.7~0.8 and mo moisture content among 50%~60% of the products, they are conformed to IMF. The pH value is applied with Sodium Nitrite addition and salt concentration. The residues concentration of the sodium nitrite in the products will be loss during the processing. One reason to explain is the raw materials which react with sodium nitrite were very restrictedly, another reason was caused by processing loss. The quantity of phenols in fish meat decreased by drying time, In addition to the residues concentration of NaCl at every sample was range among 1%~2%. In color studies, “a” value is high with sodium nitrite concentration. The “b” value was increased with drying time and maybe caused by Maillard reaction. The pH value, VBN, TBA value only increased slightly, total plant counts increase with storage time. However, still in the acceptable safe range during storaged at 4°C 5weeks. In modification texture test it was found to add 5% gelatin and 5% minced meat to enhanced the product texture appreciably and effectively. From appearance, muscle tissue, and texture profile analysis (TPA). It is not only effect the physicochemical properties of product but also have still more stable, than add the gelatin or minced meat individual. From sensory evaluation it was found the products which used brine have good point from appearance, texture, flavor, and overall acceptance. In modification texture test, the samples which added 5% gelatin and 5% minced meat have high points. Furthermore, the best processing of liquid smoked grey mullet was added 5% gelatin and 5% minced meat to brine curing and then combine smoking process.
| Identifer | oai:union.ndltd.org:TW/094NPUST253021 |
| Date | January 2006 |
| Creators | Hung-Cheng Chang, 張泓正 |
| Contributors | Chi-Ching Yang, 楊季清 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 129 |
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