碩士 / 國立屏東科技大學 / 熱帶農業暨國際合作系所 / 95 / This study was to investigate the effects of four different drying methods
on the qualities of dried products of sailfish、Istiophorus platypterus、caught
on the eastern coast of Taiwan. The methods used included smoking,
sun drying、hot-air、and cold-air drying. Sensory related properties、including
water activity (Aw)、sensory evaluation and color values (L、a and b) were
monitored during the 3-month storage. AW of all the products dried by the
four different methods was significantly different during the storage period.
Results of the analysis of L value showed no significant difference among the
four drying methods. However、a and b values increased with the increase of
time. In the product prepared by sun drying、oxidative stabilities、including
peroxide value (POV)、acid value (AV) and thiobarbituric acid value (TBA)
were determined during the 3-months storage. The results showed that POV、
AV and TBA values in the sun dried product incresed with the increase of the
storage time up to 3 months. However、there was no signifirant change in the
three values in the smoked products throughout the storage.
| Identifer | oai:union.ndltd.org:TW/095NPUS5643029 |
| Date | January 2007 |
| Creators | Guang-Rung, Hu, 胡光榮 |
| Contributors | Tzou-Chi Huang, 黃卓治 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 64 |
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