碩士 / 國立臺灣海洋大學 / 食品科學系 / 101 / This research was studing the ginger (Zingiber officinale R.) and garlic (Allium sativum L.) effect on the extractives antioxidant activity of shrimp (Penaeus monodon F.) during cooking together each other as Chinese's meal. The shrimp meat was homogenized with deioned water and cooked 1 hr at 100oC, and then centrifuged with 13000 xg. The supernatant was separed and freeze-dried as extractives. Ginger and garlic extractives are using powder heating with 100oC water 30 min. and then filtrated. These three extractives were heated 10, 20 or 40 min, alone or mixture, respectively. The scavenging DPPH, chelating Fe+2 ion, reducing ability and TEAC value were employed for observing their antioxidatant ability. The results shown the antioxidatant ability of shrimp, ginger and garlic was increase with the concentration increase alone. The shrimp extractive was higher than ginger and garlic 2 times and 20 times for scavenging DPPH; 3~5 times and 50 times for chelating Fe+2 ion; same as ginger and 16 times for reducing ability and 8 times and 50 times for TEAC equivalent value. The mixture of these three extractives was found having syneresis effect at some times during heating condition. The antioxidatant ability of shrimp and ginger extractive alone or mixture was found decreasing with extend heating time, but when the garlic present it turn into increase.
| Identifer | oai:union.ndltd.org:TW/101NTOU5253003 |
| Date | January 2013 |
| Creators | Shih-Chang Chen, 陳仕昌 |
| 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 | 81 |
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