碩士 / 國立宜蘭大學 / 生物資源學院碩士在職專班 / 105 / Wild migratory Salmon salar (Salmo salar), mostly grown in the Atlantic and the Pacific Ocean, is served with shrimp and crustacean in life, so the fish showed orange or dark red. There are cooled and frozen salmon imported from abroad to Taiwan, dooled salmon in the processing plant after slicing sharimi sale; frozen salmon most of the factory processed into raw fish after sale. Europe and the United States are hot smoked or cold smoked smoked salmon sold. Recently, some manufacturers in Taiwan began to produce smoked salmon, firstly shawing frozen fish and maintain maintained below 10 ℃ at all the processing of the production to ensure quality and safty of production.
In order to cultivate Chilean salmon as raw material, introduce HACCP spirit in the process of smoked salmon, analyze the physical, chemical and biological hazards in the process, prevent the possible harm in the process, ensure that the finished product can meet the requirements of the regulations and discuss Effects of Smoked Salmon on Process Conditions on Product Quality. Each step in the process is handled in two ways to identify the critical control points (HACCP) and to find a point at which each step is in line with food hygiene. First, comparative the electrostatic thawing and thawing at low temperature cooling room, thawed after the discovery of hypochlorous acid or tap water cleaning effect, and then compare the nano-salt or salt water soaking, followed by oven or smoked smoked salmon. Finally, compare the general packaging or vacuum packaging on the shelf life of the impact, meanwhile, through the questionnaire survey, to understand the consumer acceptance of the product. It was found that the total amount of the total number of bacteria, Coliform and E. coli , detected by the 3M microbiological examination method was 2.5*102 , Coliform and E. coli test results were negative (not detected). These results were showed in line with food safety and health requirements. The use of vacuum packaging packaging products, can be smoked salmon for 3 months, the microbes do not proliferate and the taste is not metamorphosis. By the general consumer preferences survey there are 91% consumers accepted the method of production of smoked salmon in the appearance of color, smoked taste, the overall acceptance.
| Identifer | oai:union.ndltd.org:TW/105NIU01404006 |
| Date | January 2017 |
| Creators | Yao-Tsung Yang, 楊曜綜 |
| Contributors | Tsui-Yao Chen, Chung-Yi Huang, 陳翠瑤, 黃中宜 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 52 |
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