碩士 / 國立臺灣海洋大學 / 食品科學系 / 100 / This research was studied the practicability of new cheese product by using milk fish (Chanos chanos) hydrolyzate with bromelain or papain; and after adding skim milk or soybean milk then fermenting with lactic acid bacteria. During processing, the volatile basic nitrogen (VBN), pH, yeasts and molds, Escherichia coli, coliform and Salmonella, hardness and color, were employed to observe quality change of product, then simultaneous organoleptic evaluation. After fermentation, the VBN of fish cheese was found from 6.7 mg/100g rise to 26.3 mg/100g at control group, and decrease with the ratio of skim milk or soybean milk increase on the other groups. The pH of fish cheese was also found decreasing from 6.5 to 4.5 at control group and more lower in other groups. In acidic environment, E. coli, coliform and Salmonella were inhibited. But some colony (0.6~0.7 logCFU/g) of yeasts and molds are still able to find. Fish cheese with soybean milk is yellow-brown. Whether use bromelain or papain to hydrolysis fish muscle protein are not effect on the color. The hardness of fish cheese was found the most hardness at control group and softer with the ratio of skim milk or soybean milk increase on the other groups. The product of control group with flavor coming from fish fermentation well accepted. But taste was not so good. With increasing the ratio of skim milk or soybean milk powder, the overall acceptance was increased in other groups.
| Identifer | oai:union.ndltd.org:TW/100NTOU5253069 |
| Date | January 2012 |
| Creators | Yi-Chin Lu, 盧宜瑾 |
| 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 | 85 |
Page generated in 0.0023 seconds