碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 99 / Atemp to utilize backbone after milkfish surimi processing, the milkfish backbone was used to prepare the hydrolysate and bone meal with retorting treatment at high temperature (121˚C, RT). The hydrolysate and bone meal thus obtained were supplied to evaluate their nutritional value, and finally both of hydrolysate and meal were expected to apply in food for increasing utilization value. The backbone after alkaline soaking and washing treatments was retorted for 15~120 min (RT-15, 30, 60, 90, and 120) and the optimal retorting time was investigated. The hydrolysates were analyzed for their nitrogen, soluble protein, peptides, Ca, P content and molecular mass distribution. In addition, the bone meals were also subjected to analysis for their protein, ash, Ca, P content and CIE L*, a*, b* values. The results showed those of RT-90 hydrolysate reached a steady value. The nitrogen extraction of all retorted hydrolysate was increased from 36.2% to 72.5%. The SDS-PAGE pattern showed that the molecular mass of retoreted hydrolysate become more smaller size with increasing retorting time. The protein, ash, Ca and P content of bone meals decreased with prolonged retorting time whereas its color appearance becomes light when retorting time increased.
The yield of dried RT-90 hydrolysate was about 15.5%. Such a hydrolysate product contained 66.8% protein and 3.6% Ca. The RT-90 bone powder obtained from alkaline treatment of residue, its Ca content was increases from 19.7% to 29.9%. Ca-binding assay showed that RT-90 hydrolysate could keep the Ca in soluble state in the hydrolysate from the calcium phosphate salt. Moreover, the hydrolysate also could increase the solubility of added free Ca ion. The higher the hydrolysate concentration, the stronger the Ca-binding ability. In the evaluation of in vitro Ca and P solubility, among the RT-90 hydrolysate, bone meal and powder, the hydrolysate had highest Ca and P solubility. Furthermore, it also had high protein digestibility. Although RT-90 hydrolysate contained only 3.6% Ca, of which it accounted for 35.8% Ca solubility. For the storage test, the RT-90 bone meal and powder were stored at 37˚C for 6 weeks. The results suggested that oil oxidation and color changes of bone meal were lower than those of bone powder. As a result, bone meal was considered to use in foods as calcium enhancer. By sensory analysis, the addition of 10% bone meal to dried shredded fish had a higher overall acceptability relative to the additions of 20 and 40% bone meal in dried shredded fish. Such a 10% bone meal added to product would aid the consumer to supplement enough calcium content. In addition, the soup formulated by addition of 0.05% hydrolysate relative to the additions of 0.1 and 0.3% showed a higher overall acceptability, suggesting that soup powder making also could increase to utilize calcium of milkfish backbone.
| Identifer | oai:union.ndltd.org:TW/099NKIMT084008 |
| Date | January 2011 |
| Creators | Ho,ChienHung, 何建宏 |
| Contributors | Chow, ChauJen, 周照仁 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 77 |
Page generated in 0.0149 seconds