碩士 / 國立臺灣海洋大學 / 食品科學系 / 104 / We serve cakes at our birthdays, festivals, and all of our special occasions. Many people eat cake, but its high fat and carbohydrate ingredients is a concern for our health. In this study, we substituted 30% cake flour with fish meat from dolphin fish (Coryphaena hippurus) and filefish (Aluterus monoceros), respectively in a chiffon cake recipe to reduce carbohydrate and fat contents, and increase protein content. The recipe was also designed to enhance the flavors of original chiffon cake, and maintain theirs soft and moist texture. To compare the two modified fish cakes with the original chiffon cake (control), chemical compositions, free amino acid (FAA), sodium content, pH, water activity, total volatile basic nitrogen (T-VBN), production yield, texture, and sensory evaluation were conducted after storage at 4℃ for 0, 1, 3, 5, 7 days and at 25 ℃ for 0, 12, 24, 48, 72 hours. Addition of fish meat increased water and protein content and decreased crude fat, ash and sodium content, and makes the final products healthier. Water activities in two fish cakes were significantly higher than the control. In all three cakes, water activities significantly decreased after storage at 25℃ for 72 hours and slightly increased after storage at 4℃ for 7 days. The pH values in three cakes slightly increased after storing at 25℃ for 72 hours and decreased after storing at 4℃ for 7 days. Cake made with dolphin fish meat has the highest FAA content, followed by the cake made with filefish. Histidine is the major component in its FAA and is significantly higher than the other two cakes. T-VBN values increased with the addition of fish meat and still far lowered than the regulation limit of Ministry of Health and Welfare (25 mg/100g). Total plate count of three cakes increased with time. The products after storage at 25℃ for 48 hours and 4℃ for 7 days did not meet the regulation limit (5 log CFU/g). The production yield of the modified cakes from dolphin fish and filefish were 90.6% and 90.7%, respectively, and thay were higher than the control (86.6%). The center in the control cake was more crumbled than the other two cakes. Hardness, cohesiveness, springiness, gumminess, and chewiness were obtained by Texture profile analysis. Hardness, cohesiveness, springiness from the two modified recipes were slightly lower than the control. Hardness and gumminess increased during storage, and this indicates the cakes had become stale and dry. Sensory evaluation showed no significant differences among the control and two fish cakes for odor, texture, flavor, and overall acceptability. Panelists did note a less favored for the color of two modified cake than the control. Between two modifications, cakes from dolphin fish are more desirable.
| Identifer | oai:union.ndltd.org:TW/104NTOU5253050 |
| Date | January 2016 |
| Creators | Pi, Tung-Hai, 皮東海 |
| 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 | 85 |
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