碩士 / 國立臺灣海洋大學 / 食品科學系 / 95 / The demand of frozen surimi increased continuously, but the suitable species of raw fish for making surimi were reduced gradually. The elasticity is one of the most important factors for evaluating the quality of the frozen surimi. Liparis tanakai was a cheaper fish species with low gel strength of surimi. The purpose of this study was to improve the quality of frozen surimi made from Liparis tanakai by modifying the processing or using the additives. Kneading the surimi of Liparis tanakai for 12 minutes resulted in the maximum values of breaking force, breaking point and gel strength, and the folding tests were B grade. The setting treatment at 40℃ before heating resulted in the decrease in breaking force, breaking point and gel strength and rigidity of surimi-based products. After 10 hours of setting, the folding tests became C grade. However, the elasticity increased dramatically when the treatment was set at 4℃. For 18 hours of setting, the breaking force, breaking point, gel strength and rigidity reached the maximum value. The product added with potato starch ＜20% showed no significant difference in gel strength, water holding capacity and whiteness as compared that without addition, but the sore of sensory evaluation increased. There is no significant difference in gel strength, water holding capacity and whiteness with phosphate (0.1~0.3％) addition, but the rigidity decreased. The product added with curdlan＞10% could increase gel strength and rigidity; however, the sensory score and whiteness decreased. By adding amount of soybean protein＞5%, the gel strength and sensory score could be improved. When the surimi-based products were made of the mixed surimi of Liparis tanakai and threadfin bream, the breaking force, breaking point, gel strength and rigidity of the products decreased with increasing amount of Liparis tanakai surimi. The elasticity of surimi-based products declined with re-heating time. Among four additives, curdlan was the best one to prevent the decrease of elasticity by re-heating, and potato starch was the worst one. Frozen storage also caused the reduction of breaking force, breaking point, gel strength and rigidity of the products. Curdlan and soybean protein had more remarkable effects in avoiding such decreasing, but potato starch was the most futility one in this aspect.
| Identifer | oai:union.ndltd.org:TW/095NTOU5253047 |
| Date | January 2007 |
| Creators | Wen-Yin Chen, 陳文音 |
| 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 | 86 |
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