碩士 / 國立臺灣海洋大學 / 食品科學系 / 102 / Anchovy and trachurus can be gun puff-dried to produce seafood flavored ready-to-eat snack foods. Optimization of product quality when puffing anchovy and trachurus was attempted by Response Surface Methodology. Heating time was checked and found to be well correlated to puffing pressure and used instead for the reason of differentiating. Batch heating time and sample weight were two independent variables with various product quality indexes as dependent variable in the study. A simple model of ideal moisture flash was presented to predict moisture content of puffed products. Changes of moisture content versus independent variables were consistent between experimental results and prediction from model. However, discrepancy was present due to non-ideal behavior of water in foods. Expansion ratio and whiteness index (WI) have opposite requirement from puffing condition, i.e. batch heating time (puffing pressure) and sample weight. An optimization by weighing the two variables is proposed under the criteria of sensory evaluation marks. Product degradation by lipid oxidation was found to be negligible and inconsequential. Puffed anchovy is more crispy but some tasted bitterness while all puffed trachurus have crispness scored less than 4, which is textured like shredded dried squid. A perfect instant of aquatic leisure products should have a large degree of expansion ratio, low moisture content, bright colors and positive sensory reference value. Accordingly, puffing anchovy in the heating time 127 s, material weights about 61-89 g; puffing trachurus in the heating time 215 s, material weights about 70-130 g are the higher quality puffing products.
| Identifer | oai:union.ndltd.org:TW/102NTOU5253003 |
| Date | January 2014 |
| Creators | Chang, Ssu-ling, 張偲鈴 |
| Contributors | 傅文榮 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 41 |
Page generated in 0.0245 seconds