碩士 / 國立臺灣海洋大學 / 食品科學系 / 103 / Roasted eel is an important seafood processing industry in Taiwan. In addition to Japanese eel product, there is a variety of raw eel species for processed products. The present study was to investigate the chemical compositions and hygiene quality of 12 kinds of commercial frozen roasted eel. The roasted and seasoned products of swamp eel, Japanese eel and short-finned eel produced by the same factory in total 7 products were also compared in composition and quality as well. The moisture contents of 19 eel products ranged from 51.18 ~ 65.11%, protein 15.87~ 23.53%, crude fat 4.27 ~ 26.44% and ash 1.06 ~ 2.92%. The significant difference in fat content between the products was found. Short-finned eel products showed lower level of protein than swamp eel and Japanese eel products. Total free amino acids (FAA) of the products ranged from 131 ~ 827 mg/100 g, and the dominant FAAs were glutamic acid, taurine, alanine, aspartatic acid, glycine and lysine. The contents of FAA were significantly higher than those of raw eel, which was mainly from the seasoning. Carnosine is rich in eel, and the amounts in 16 products were between 104~268 mg/100g. Short-finned eel products showed lower level of carnosine than swamp eel and Japanese eel products. However, it was not detetected in three products, which may be made from raw eel not belong to Anguilla spp. Inosine monophosphate (IMP) was the major nucleotide related compound in roasted eel products. IMP of some products has been degraded into inosine and hypoxanthine, resulting in a higher K value. Volatile basic nitrogen (VBN) and total plate count in all products were in compliance with national sanitation limits of 25 mg/100 g and 3×106 log CFU/g, respectively. According to the results of sensory evaluation, Japanese eel product had a higher score among three roasted products, but no significant difference was found. As compared with raw materials, the processed products of swamp eel had lower amounts of carnosine, histidine and β-alanine, but had higher amounts of glutamic acid, aspartic acid and total FAA. Seasoning sauce resulted in this difference. There were remarkable differences in total FAA amount and flavor intensity among different size of swamp eel products. Processing and seasoning conditions should be adjusted to obtain balanced seasoning products.
| Identifer | oai:union.ndltd.org:TW/103NTOU5253064 |
| Date | January 2015 |
| Creators | Xing-Hong Wu, 吳星宏 |
| Contributors | Chyuan-Yuan Shiau, Hsin-I Hsiao, 蕭泉源, 蕭心怡 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 45 |
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