碩士 / 國立臺灣海洋大學 / 食品科學系 / 101 / This study was investigated the effect of ultraviolet and gamma irradiation on gel strength of porcine and fish gelatin and qualities of mousse made from the treated gelatin. Porcine gelatin, fish gelatin and their mousse premix were exposed to gamma (γ) irradiation with doses ranging from 2.0, 4.0, 8.0 and 10.0 kGy and to ultraviolet (UV) irradiation for 30, 60 and 90 min.
The effects of γ and UV irradiation on functional properties of gelatin, including color, protein patterns, gel strength, water-holding, fat-binding, foaming and emulsifying properties and the qualities of its food product, premix mousse, were investigated.
UV irradiated porcine and fish gelatin after 90 min exhibited significant increase in the gel strength. Gamma irradiation upon to 10 kGy treatment on gelatin and premix mousse gelatin dramatically decreases the gel strength and viscosity of solution.UV irradiation treatment on mousse premix also can dramatically enhance the gel formation of the premix mousse porcine and fish gelatin gel and increase the viscosity of both premix mousse solution. It was shown that UV irradiation could improve the porcine gelatin gel strength, foam stability and foam formation ability of gelatin better than those of fish gelatin. Nevertheless, panelists gave the lowest scores in mousse made with 90 min UV irradiated premix mousse porcine gelatin. An unpleasant raw meat aroma of mousse made from irradiated premix mousse porcine gelatin was the most common descriptive information given by panelists. Furthermore, fish gelatin could be as an alternative ingredient for premix mousse made from porcine gelatin.
| Identifer | oai:union.ndltd.org:TW/101NTOU5253027 |
| Date | January 2013 |
| Creators | Zih-Ying Chen, 陳姿穎 |
| Contributors | Wen-Chieh Sung, 宋文杰 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 58 |
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