碩士 / 國立臺灣海洋大學 / 食品科學系 / 106 / Fish smoking techniques involve a salting step prior to smoking, which is essential in preservation, in terms of texture and product flavor. However, processed foods like these are considered important contributors to dietary salt intake, which when overtaken, is linked to increase risk of cardiovascular disease. The food industry is attempting to reduce the sodium of these products, while maintaining food safety and consumer acceptance. Thus, this study is aimed to confirm whether the patented micro-sized salt technology could reduce the salt of smoked products with comparable salty taste. The salmon and sturgeon were pretreated, and 4 salt concentrations were selected, 1, 2, 3, and 4% wet basis, as well as two processing methods, the patented and the traditional method. After salting, the fish fillets were dried and cold-smoked, and the physicochemical parameters were analyzed to investigate the effect of patented micro-sized salt technology on saltiness and taste.
During salting, the longer the processing time, the higher salt content that products had. Salt content in the smoke fish products increased with salt concentration. Under the same salt concentration, the salt content of salted sample treated by the patented method is higher than the traditional method; when the same salt content was reached, the patented method could reduce the amount of salt and obtain the same saltiness effect. Fat content of salmon was higher than sturgeon, and fat was a limiting factor for salt diffusion during the salting and drying steps. Under the same salting conditions, the salt penetration rate and salt content of the sturgeon was higher. Conversely, owing to its smaller particle size, micro-sized salt had shown to penetrate deeper into fresh, which was more significant for salmon than sturgeon.
Regardless of the patented or the traditional method, there was no significant difference in moisture content, water activity, pH and texture. It is shown that using patented method did not affect the physicochemical properties of smoked fish products. The results of the triangle test represented that the patented method could reduce salt concentration of smoked fish products and get the same saltiness effect. In conclusion, the smoked fish products used the patented method could reduce salt concentration, increase salt penetration rate and salt content, then did not affect saltiness and taste. For fish of high fat content, it was the better method in salting process. Thus, the patented micro-sized salt technology could be potential to benefit the development of reduced sodium smoked fish products.
| Identifer | oai:union.ndltd.org:TW/106NTOU5253077 |
| Date | January 2018 |
| Creators | Lin, Yen-Chih, 林妍志 |
| Contributors | Chang, Cheng-Ming, 張正明 |
| 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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