碩士 / 國立臺灣海洋大學 / 食品科學系 / 104 / Hybrid abalone and small abalone are two major culture varieties of abalone in Taiwan. This study was to understand the differences of chemical compositions between hybrid abalone and small abalone, and to investigate the effects of blanching and storage on quality attributes. The weight proportion and condition factor of hybrid abalone were higher than small abalone, but their proximate composition were similar. Both abalone foots had higher amounts of moisture, crude protein and glycogen than viscera, but had lower amounts of crude fat and ash. The pH value in foot was higher than viscera, and ammonia level in viscera was 2 times higher than foot. The total level of free amino acid (FAA) in hybrid abalone was lower than small abalone. Taurine was the highest level of FAA in foot of both abalones, followed by arginine, glycine and aspartic acid. The total FAA level in viscera was lower than that in foot. The nucleotide-related compounds in both abalones were similar, and the dominant compounds in foot and viscera were AMP and IMP, respectively. The proximate composition, pH value and ammonia level of hybrid abalone remained unchange after blancing, but glycogen decreased about 50%. Chemical compositions were significantly different between commercial prepared abalone and simulated products. Both prepared abalone and stimulated products had lower levels of taurine, arginine, glycine and lysine than live animal, but poseessed a large amount of glutamic acid, aspartic acid and alanine which might be provided by condiments. There are no significant changes in biochemical compositions of abalone during storage at -18℃. The pH value decreased and then increased during storage at 5℃ and 25℃. The TPC, TMA-N, VBN and ammonia increased with time during storage. TPC exceeded the limit value at 5℃ for 9 days and 25℃ for 24 hours, and VBN exceeded the limit value at 5℃ for 6 days and 25℃ for 32 hours, respectively. AMP level gradually decomposed with time during storage. K value were close to 60% when storing at 5℃ for 9 days, at 25℃ for 24 hours. Taurine, arginine and glycine levels decreased and then increased during storage. The pH value of blanched abalone increased with time during storage at 5℃. Its TPC and VBN contents exceeded the limit value at 5℃ for 12 and 9 days, respectively. K value was under 40% during the period of storage, and FAA level increased and then decreased with time. The results revealed that TPC, TMA-N, VBN, ammonia and K value could be suitable as freshness indicators for hybrid abalone. The shelf-life was 6 days and 24 hours at 5℃ and 25℃ storage, respectively. Blanching could extend the shelf-life of abalone products.
| Identifer | oai:union.ndltd.org:TW/104NTOU5253013 |
| Date | January 2016 |
| Creators | Tsai, Cheng-Lin Tsai, 蔡政霖 |
| Contributors | Shiau, Chyuan-Yuan, 蕭泉源 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 71 |
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