碩士 / 國立臺灣海洋大學 / 食品科學系 / 99 / This study was investigating the quality change of frozen fish during storage at 25oC and 4oC with different vacuum layer in polystyrene (PE) box. The frozen Cobia (Rachycentron canadum), Taiwan bream (tilapia, Oreochromis niloticus ×O. aureus) fillet (-20oC) were put into a non-vacuum layer and vacuum layer (0.5, 1.0 cm) PE box (46 x 34 x13 cm) with 80% ice and then stored under 25oC and 4oC, respectively. In certain period, the samples were taken out and determined pH, VBN, TMA, total plant count (TPC), E. coli and coliform to judge its quality change. From the results, the VBN value of cobia fillet with and without vacuum (0.5 cm) layer storage at 25oC, 48 hour, was 10.82 and 10.55 mg/100g, respectively, but VBN value with vacuum layer (1 cm) reach 10.6 mg/100g at 36 hour. The TPC was 3.68 and 3.69 logCFU/g, respectively, and the E. coli, coliform was not detected. It shown the cobia fillets could be used for sashimi during storage time. The VBN value of cobia fillet with and without vacuum layer (0.5 cm) during storage at 4oC was 11.66 and 11.71 mg/100g, respectively. The TPC was 2 and 2.23 logCFU/g, respectively, and the E. coli, coliform was also not detected. The shelf-life for sashimi and cooked food of cobia fillet could be extended to 4, 12 days, respectively. The VBN value of Taiwan bream fillet with and without vacuum (0.5 cm) layer during storage at 4oC was 10.85 and 11.46 mg/100g, respectively, and the E. coli, coliform was also not detected. It showed the shelf-life for sashimi of Taiwan bream fillet only 2 days. The quality of fish was no different between with vacuum layer or not under 25oC, but the former was better than the latter at 4oC.
| Identifer | oai:union.ndltd.org:TW/099NTOU5253035 |
| Date | January 2011 |
| Creators | Ming-De Lin, 林明德 |
| Contributors | Ching-Yu Tsao, 曹欽玉 |
| 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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