碩士 / 國立臺灣海洋大學 / 食品科學系 / 101 / Marine species products deteriorate rapidly after postmortem as an effect of biochemical and microbial breakdown mechanisms. Grouper has been considered as popular fish in the world. Giant and pearl grouper are important aquaculture species in Taiwan. This study investigated the chemical composition and frozen storage stability of giant grouper and pearl grouper in order to improve the fresh quality and promote their utilization. The average condition factor (CF) of giant grouper was 23.24, body mass index (BMI) 12.96 and hepatosomatic index (HIS) 5.37%；on the other hand the CF, BMI and HIS of pearl grouper were 20.80, 8.96 and 0.05%, respectively. The CF, BMI and HIS of giant grouper were higher than those of pearl grouper. In addition, moisture, crude protein, crude fat, ash and carbohydrate of muscle in giant grouper were 70.71%, 18.66%, 7.51%, 1.62% and 1.50%, respectively. On the other hand, moisture, crude protein, crude fat, ash and carbohydrate of muscle in pearl grouper were 73.32%, 18.56%, 5.20%, 1.22%, and 1.70%, respectively. The crude fat content of giant grouper was higher than pearl grouper. However, the moisture content was lower than that of pearl grouper. There were no significant differences could be observed in crude protein, ash and carbohydrate between these two groupers. pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value and K-value of giant and pearl grouper muscle during 6 months storage at -20oC, -30oC and -55oC increased and the value of total plate count (TPC) decreased. Hardness of raw and cooked muscle of giant and pearl grouper muscle frozen during 6 months storage increased, but there was no significant difference in springiness values. The colour measurements of giant grouper and pearl grouper muscle frozen during 6 months storage, did not show any particular increasing or decreasing trend. It was indicated by the relatively similar value of L, a, b and white index. In this study, K-value, VBN, TPC and TBA value of giant and pearl grouper muscle stored for 6 months at -20oC, -30oC, -55oC were still within the acceptability limit and safety range. These indicators are suitable for evaluating the freshness of marine species products during frozen storage. From three different storage temperatures, both of the groupers that were stored at -55oC were known to have the best quality.
| Identifer | oai:union.ndltd.org:TW/101NTOU5253073 |
| Date | January 2014 |
| Creators | Lin, Jing-Rong；SUSANTO, 林敬榮 |
| Contributors | Sung, Wen-Chieh, Chiou, Tze-Kuei, 宋文杰, 邱思魁 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 84 |
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