碩士 / 國立臺灣海洋大學 / 食品科學系 / 105 / Black fish (Girella punctata) is an important newly culutured fish with high economic value, but biochemical compositions remain unknown. Therefore, this study was designed to investigate the effect of fermented soybean as feeding source on biochemical compositions of fish meat, the difference in compositions between wild and cultured black fish, and the changes in compositions and fressness indicators during storage. The condition factor showed a positive correlation with fish weight during growth, but there was no significant correlation between hepatosomatic index and body weight. No significant difference in pH value, nucleotide-related compounds (NRC), moisture, ash and crude protein were found between cultured fish fed with soybean and control group during growth. However, cultured fish had lower crude fat than control group, but had higher free amino acids (FAAs). The condition factor of wild blackfish was significantly lower than that of cultured fish. However, the cultured blackfish had higher fat content than wild fish. There were no significant differences in moisture, protein and ash contents between cultured and wild fish. The total FAAs content in cultured blackfish were significantly higher than those of wild fish. Taurine was the most prominent FAA in wild balckfish, while glycine was predominant in cultured fish. Results suggest that soybean meal as feeding source for fish could increase the content of total FAAs. Cultured blackfish also has higher content of monounsaturated fatty acids. The major NRC in the muscle was inosine monophosphate (IMP) in both wild and cultured blackfish. Moreover, IMP in cultured backfish was significantly higer than wild fish. The initial total plate count (TPC) was 2.48 log CFU/g, and increased with storage time. TPC increased to 6.73 CFU/g during storage at 25℃ for 24 hours, and 4.04 CFU/g at 4℃ for 12 days. The value of volatile basic nitrogen (VBN) increased with storage time, and exceeded the limit value of 25 mg/100 g at 25℃ storage for 16 hours and 4℃ for 9 days, respectively. In addition, ammonia and K value increased with storage time. According to organoleptic evaluation, TPC and VBN value, the shelf-life of wild blackfish was 8 hours at 25℃ storage and 6 days at 4℃ storage, respectively.
| Identifer | oai:union.ndltd.org:TW/105NTOU5253021 |
| Date | January 2017 |
| Creators | Chih-Che Tsai, 蔡智哲 |
| Contributors | Chyuan-Yuan Shiau, 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 | 77 |
Page generated in 0.0022 seconds