碩士 / 國立臺灣海洋大學 / 食品科學系 / 103 / Deep-sea water is the water that has colder temperature and higher salinity. The objective of this study was to use Orbicular batfish as a model to investigate the effects in deep-sea water on texture and flavor of cultured fish. Orbicular batfish cultured in deep-sea water were significantly (p<0.05) lower in condition factor, meat lipid content while the content of protein in meat were significantly (p<0.05) higher than those cultured in the shallow-sea water. The deep-sea water cultured fish showed higher muscle fiber density, collagen content and springiness in raw meat and higher hardness and springiness in cooked meat than shallow-sea water. The collagen of the Orbicular batfish cultured in deep-sea water showed higher water-holding capacity and lower thermal denaturation temperature. It resulted in softer texture of the raw meat. Orbicular batfish cultured in deep-sea water has more n - 3 PUFA, more glutamic acid, IMP (inosine 5’-monophosphate), trimethylamine oxide and alanine contributed to better umami, sweeter taste and TAV (taste active value). Its concentration determined in the meat or skin and its threshold value being greater than 1, and higher equivalent umami concentration (EUC) (the concentration of monosodium glutamate equivalent to the umami intensity). Therefore, fish cultured in deep-sea water ie Orbicular batfish produce higher meat springiness, higher collagen content and better taste qualities than the shallow-sea water cultured fish.
| Identifer | oai:union.ndltd.org:TW/103NTOU5253014 |
| Date | January 2015 |
| Creators | Chen, Hoa-en, 陳浩恩 |
| Contributors | PanSun, Bonnie, Sung, Wen-Chieh, 孫寶年, 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 | 80 |
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