碩士 / 亞洲大學 / 保健營養生技學系碩士班 / 97 / Abstract
In this study we explore the application potentials on using the spicy vegetables extracts to prolong the shelf-life of the Tilapia under 4℃
cold storage. During the storage time, the specimens of tilapia was examined on the aspects of their pH value, moisture content, water activity, water holding capacity, color difference (L.a.b value), VBN (volatile basic nitrogen ), TBA (thiobarbituric acid), aerobic plate count (APC), SDS-PAGE, total free amino acid, and sensory evaluation.
Basing on the VBN, TBA, aerobic plate count, SDS-PAGE, and the sensory evaluation, we found that experimental groups were better than the control group. The addition of acetic acid buffer had the better quality, particularly in the garlic aqueous, extracts and the addition of acetic acid buffer had the best quality. The aqueous extracts of these spicy vegetables show significant antimicrobial activity, thus resulting in prolonged shelf- life for the tested Tilapia.
According to the sensory evaluation of the Tilapia it showed that four different Allium species aqueous extracts can significantly reduce the off-flavors of tilapia, and to improve the taste of products, so it could upgrade its sensory scores. Garlic aqueous extracts with or without citric
acid gained the better sensory evaluation score.
| Identifer | oai:union.ndltd.org:TW/097THMU8115001 |
| Date | January 2008 |
| Creators | Wei-Ming Chen, 陳為銘 |
| Contributors | Chien-Kuo Han, 韓建國 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 94 |
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