碩士 / 國立臺灣海洋大學 / 食品科學系 / 100 / This study was to investigate the chemical compositions, color, sanitation indicators and texture characteristics of fish ball products sold at supermarkets and traditional markets. Significant difference in proximate composition was found among fish ball products. The amounts of crude fat and carbohydrate were higher than those of raw fish. One product from supermarket could not match the fat limit level (<15%) of Certified Agricultural Standards (CAS), while two products from traditional market were too high to meet Standards. Glutamatic acid content in fish was low, but there was a large amount found in fish ball products. The high level of glutamic acid in the products might be from the addition of monosodium glutamate (MSG) during processing. The products had gel strength ranged from 17,130 to 61,443 g × mm, of which cuttlefish balls from supermarket had the highest strength, followed by supermarket milkfish balls and traditional market fish balls. No significant difference in gel strength was found among supermarket milkfish balls, while a significant difference was found among traditional market fish balls and supermarket milkfish balls. With higher break points, cuttlefish and milkfish balls had stronger elasticity and chewiness. The other fish balls from supermarket had a lower breaking point, and showed weak chewiness. There was a significant difference in water holding capacity between supermarket and traditional market products. Cuttlefish balls from supermarket had the strongest water holding capacity, and fish balls from traditional markets had the lowest capacity. Regarding the color, the L value of traditional market fish balls was higher than that of fish balls from supermarket, and both a value and b value showed no significant difference. Volatile basic nitrogen in all products was less than CAS limit value of 25 mg/100 g. The bacterial counts of nine fish ball products were too high to meet CAS Standards. The coliforms of all fish ball products meet the requirement. E. Coli was detected in three products from traditional market, and could not meet the Standards.
| Identifer | oai:union.ndltd.org:TW/100NTOU5253010 |
| Date | January 2012 |
| Creators | Tai-Wei Huang, 黃臺偉 |
| 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 | 74 |
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