碩士 / 國立臺灣海洋大學 / 食品科學系 / 94 / The purpose of this study was to investigate the effects of dietary fiber addition on the qualities of surimi-based product of threadfin bream (Nemipterus virgatus). The setting treatment at 40℃ significantly (p＜0.05) increased breaking force, breaking point, gel strength, rigidity, lightness and whiteness of surimi-based product as compared to those without setting. The setting period of 30 minutes showed the most effective. The breaking force, breaking point, gel strength and rigidity of surimi-based product of threadfin bream decreased with increasing addition (2-10%) of non-water soluble oat fiber (HF-200). However, folding tests of all products were AA grade. No significant difference in water holding capacity was found, but yellowness (b value) and lightness increased. The product added with fiber HF-200 less than 2% showed no significant difference in sensory score from that without addition. No significant difference in breaking force, breaking point, rigidity, gel strength, water-holding capacity and color was found among the products added with 2% of wheat, oat and α-cellulose. The products enriched with smaller fiber particles possessed higher gel strength and lower rigidity. Results showed the product added with water-soluble fiber (FB06) had higher gel strength and lower rigidity than that with non-soluble fiber (HF200). However, no significant differences in color and water-holding capacity were found between two products. The FB06 product also had better sensory quality. The suitable amount of FB06 that should be added to surimi-based product was less than 4%. The textural characteristics, water-holding capacity and color of surimi-based products added oat fiber or dextrin fiber showed no significant changes during frozen storage for 30 days. The textural characteristics of the products decreased with increasing time during re-heating at 70℃ for 6 hours. However, whiteness and water-holding capacity remained unchanged.
| Identifer | oai:union.ndltd.org:TW/094NTOU5253014 |
| Date | January 2006 |
| Creators | Huei-Lin Huang, 黃琳惠 |
| Contributors | Chyuan-Yuan Shiau, 蕭泉源 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 60 |
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