碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 103 / Seafood tends to perish quickly and has a shorter shelf life than other meat products. Low temperature (-20°C) frozen is the most commonly used method to preserve seafood. However, ice crystals are easily formed during frozen and deteriorate the sensory characteristics. Thus, a simple method adding salt into water to reduce the freezing temperature and formation of ice crystals was invented. In this research, fish was placed into a plastic bag containing the 1% or 3% salt water, and then stored at -20°C for 30 days. Two fish species, a farmed raised threadfin (Eleutheronema rhadinum) and wild caught Japanese butterfish (Psenopsis anomala) were tested. Fish samples were examined at every 5 days for mesophilic counts, psychrophilic counts, total volatile basic nitrogen (TVBN), pH, water content, water-holding capacity (WHC), and sensory characteristics before and after cooking. The fish samples in water without salt. Refrigerated at 4oC were used as controls. Although the samples in salty or regular water had the similar microbial counts, TVBN, and pH values, fish samples in salty water had significantly better sensory qualities (p<0.05) and longer shelf life than the frozen and
refrigerated control samples. The fish samples in salty water also had higher water-holding capacity than the control samples. These results indicated that the salty water frozen could maintain higher water holing capacity and subsequently improve the sensory characteristics. In addition, our study showed the salty water frozen was a simple, low cost, and efficient method to preserve fish quality.
| Identifer | oai:union.ndltd.org:TW/103NKIM0084021 |
| Date | January 2015 |
| Creators | TRAN THI HONG NHIEN, TRAN THI HONG NHIEN |
| Contributors | 林家民副教授 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | en_US |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 86 |
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