碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 100 / This study, to determine the hygienic quality of 3% brine salted mackerel fillet packed with polyethylene (PE) or vacuum package and stored at various temperatures, showed that the vacuum package samples had more hygienic quality than PE package samples at the same storage temperature. The highest hygienic quality of low salted mackerel samples was observed at low temperature of -20 ℃, followed by storage at 4 ℃, 25 ℃ storage worst.
To improve the processing of low salted mackerel and combination with Japanese method “overnight dry”, fresh mackerel fillets were salted with 0, 3.0, 6.0, 9.0, or 15.0% NaCl brine for 90 min and cold-air dried for 18℃, 23℃ and 28℃ at 12 or 18 drying time. The levels of aerobic plate count (APC) and total volatile basic nitrogen (TVBN) in fillet samples with 18℃ cold-air drying were the lowest, followed by 28℃ samples, and the highest levels at 23℃ samples in the same brine concentration. The levels of APC and TVBN of the salted mackerel fillets decreased with increased brine concentrations in the same drying temperature. Moreover, salted mackerel fillets produced by the cold-air drying at 12 hr had better hygienic quality than others produced by 18 hr. In conclusion, the samples produced by 9% brine concentration and cold-air drying at 18℃ for 12 hr had better hygienic quality and sensory test.
| Identifer | oai:union.ndltd.org:TW/100NKIMT084034 |
| Date | January 2012 |
| Creators | Ting-Yi Shiu, 許婷儀 |
| Contributors | 蔡永祥教授 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 93 |
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