碩士 / 國立臺灣海洋大學 / 食品科學系 / 102 / Gelatin is currently extracted from bovine or porcine bones and skins. Due to the religious beliefs of some countries and the outbreaks of diseases, such as foot-and-mouth disease (FMD) or bovine spongiform encephalopathy (BSE), have brought in an increasing demand of fish gelatin as an alternative source. However, the functional characteristics of fish gelatin is different from bovine and porcine gelatin, the way to improve the characteristics of is needed. Hence, the main objective of the study was to investigate the effects of ultraviolet radiation on fish gelatin. Take 100 g of fish gelatin powder exposed to ultraviolet radiation. The exposure times were 30, 60, 90, 120, 150 and 180 minutes and the ultraviolet radiation dose was 612, 1224, 1836, 2448, 3060 and 3672 mJ/cm2. It was found when the ultraviolet radiation dose increasing, appearance of fish gelatin powder will change from bright white to pink and yellow. The fourier transform infrared (FTIR) spectra of fish gelatin powder irradiated at different ultraviolet radiation dose showed, when the absorption bands in the range of wavenumbers 1600-1690 cm-1, the peak became less obvious. Fish gelatin powder irradiated at different ultraviolet radiation dose was dissolved in water, while the ultraviolet radiation dose was 1836 mJ/cm2, the aqueous solution will become slightly insoluble particles, and as the ultraviolet radiation dose increased, the particles of an insoluble phenomenon in the aqueous solution will became more obvious. And in the properties of fish gelatin, with the increasing dose of ultraviolet radiation, L* and b* values of the gel made from fish gelatin are fall, but the gel strength of the gel will decrease first, then rising. And the artificial shark fins made from different ultraviolet radiation dose of fish gelatin will have lower cooking loss than the control. Based on the above results, the ultraviolet radiation will affect the characteristics of the fish gelatin, it will change the color of the fish gelatin powder, the gel strength of the gel and the aqueous solution of the fish gelatin will become to yield insoluble particles. The artificial shark fins made from different ultraviolet radiation dose of fish gelatin can reduce the cooking loss.
| Identifer | oai:union.ndltd.org:TW/102NTOU5253026 |
| Date | January 2014 |
| Creators | Chiang, Chia-Chi, 江家綺 |
| Contributors | Sung, Wen-Chieh, 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 | 56 |
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