碩士 / 國立臺灣海洋大學 / 食品科學系 / 96 / The chemical compositions of mud shrimp (Upogebia edulis) caught from Lugang, Changhua County, were analyzed. The weight, length and carapace length of male mud shrimp were higher than those of female shrimp. However, female shrimp had higher meat yield than male shrimp. The meat yield in winter sample was higher than that in summer sample. The moisture content of mud shrimp ranged from 73 to 78%, protein from 9 to 14%, lipid from 1.1 to 3.8%, and ash from 4.4 to 6.2%. The lipid content of female shrimp was significantly higher than that of male shrimp, but the latter had higher ash content than the former. The shrimp with eggs had higher contents of lipid, protein and ash than those without eggs. Mud shrimp was recognized as a low protein and low lipid seafood. The pH value ranged from 7.6 to 7.8, and no significant difference was found in sex and season. The content of free amino acids (FAA) was varied from 700 to 900 mg/100 g, and the predominant FAA were taurine (Tau), proline (Pro), glycine (Gly), alanine (Ala) and arginine (Arg). Shrimp with eggs contained the highest level of Tau, accounting for 23% of total FAA. The total amount of nucleotide-related compounds (NRC) varied from 9 to 16 umol/g, in which adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), cytidine monophosphate (CMP) and uridylate (UMP) were the dominant compounds. The total amount of FAA and NRC in winter sample was higher than summer sample.
The average moisture content of commercial salted mud shrimp was 72%, protein 11%, lipid 1.8% and ash 12%. The volatile basic nitrogen (VBN) value of commercial salted mud shrimp and liquid were 14.7 and 26.6 mg/100 g, respectively. There was one salted shrimp product and three salted liquid samples did not meet the regulation based on the standard of ready-to-eat food. The total plate account (TPC) was from 1.2×102 to 9.1×104 CFU/g, which were lower than the standard. In addition, E. coli and coliforms were not detected in the salted products. The commercial salted products have a higher amount of FAA. The addition of monosodium glutamate in the soaking solution resulted in the very high level of glutamic acid presented in the products. The total amount of NRC was about 5 umol/g, and the dominant compounds were hypoxanthine (Hx) and inosine monophosphate (IMP).
| Identifer | oai:union.ndltd.org:TW/096NTOU5253040 |
| Date | January 2008 |
| Creators | Chiung-Fen Chang, 張瓊芬 |
| 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 | 72 |
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