臺灣博碩士論文加值系統

Seafood tends to perish quickly and has a shorter shelf life than other meat products. Low temperature (-20°C) frozen is the most commonly used method to preserve seafood. However, ice crystals are easily formed during frozen and deteriorate the sensory characteristics. Thus, a simple method adding salt into water to reduce the freezing temperature and formation of ice crystals was invented. In this research, fish was placed into a plastic bag containing the 1% or 3% salt water, and then stored at -20°C for 30 days. Two fish species, a farmed raised threadfin (Eleutheronema rhadinum) and wild caught Japanese butterfish (Psenopsis anomala) were tested. Fish samples were examined at every 5 days for mesophilic counts, psychrophilic counts, total volatile basic nitrogen (TVBN), pH, water content, water-holding capacity (WHC), and sensory characteristics before and after cooking. The fish samples in water without salt. Refrigerated at 4oC were used as controls. Although the samples in salty or regular water had the similar microbial counts, TVBN, and pH values, fish samples in salty water had significantly better sensory qualities (p<0.05) and longer shelf life than the frozen and

refrigerated control samples. The fish samples in salty water also had higher water-holding capacity than the control samples. These results indicated that the salty water frozen could maintain higher water holing capacity and subsequently improve the sensory characteristics. In addition, our study showed the salty water frozen was a simple, low cost, and efficient method to preserve fish quality.

Seafood tends to perish quickly and has a shorter shelf life than other meat products. Low temperature (-20°C) frozen is the most commonly used method to preserve seafood. However, ice crystals are easily formed during frozen and deteriorate the sensory characteristics. Thus, a simple method adding salt into water to reduce the freezing temperature and formation of ice crystals was invented. In this research, fish was placed into a plastic bag containing the 1% or 3% salt water, and then stored at -20°C for 30 days. Two fish species, a farmed raised threadfin (Eleutheronema rhadinum) and wild caught Japanese butterfish (Psenopsis anomala) were tested. Fish samples were examined at every 5 days for mesophilic counts, psychrophilic counts, total volatile basic nitrogen (TVBN), pH, water content, water-holding capacity (WHC), and sensory characteristics before and after cooking. The fish samples in water without salt. Refrigerated at 4oC were used as controls. Although the samples in salty or regular water had the similar microbial counts, TVBN, and pH values, fish samples in salty water had significantly better sensory qualities (p<0.05) and longer shelf life than the frozen and

refrigerated control samples. The fish samples in salty water also had higher water-holding capacity than the control samples. These results indicated that the salty water frozen could maintain higher water holing capacity and subsequently improve the sensory characteristics. In addition, our study showed the salty water frozen was a simple, low cost, and efficient method to preserve fish quality.

Acknowledgments .................................................................................................. II
List of Tables .........................................................................................................
List of Figures ..................................................................................................... VIII
Chapter 1 Introduction ............................................................................................ 1
Chapter 2 Literature Review .................................................................................. 4
1. Japanese Butterfish and Threadfin Fish Products in Taiwan ............................. 4
2. Food Preservation Method ................................................................................. 9
2-1. Canning ......................................................................................................10
2-2. Lowering Water Content and/or Activity ..................................................11
2-3. Chemical Preservatives ..............................................................................12
2-4. Vacuum, Controlled or Modified Atmosphere Packaging ........................13
2-5. Irradiation ...................................................................................................14
2-6. Low Temperatures ......................................................................................14
Chapter 3 Materials and Methods .......................................................................21
1. Experiment Diagram .........................................................................................21
2. Fish Sample Preparation ...................................................................................22
3. Microbiological analyses ..................................................................................23
4. Total Volatile Basic Nitrogen ...........................................................................24
5. Water-Holding Capacity Analyses ...................................................................25
6. pH value ............................................................................................................26
7. Water Content and Water Activity Determination ...........................................26
8. Sensory Evaluation ...........................................................................................26
9. Statistical Analyses ...........................................................................................30
Chapter 4 Results and Discussions .......................................................................31
1. Microbiological Analyses of Japanese butterfish and threadfin fish ...............31
1-1. Total Mesophilic count...............................................................................31
1-2. Total psychrophilic count ...........................................................................34
2. Total Volatile Basic Nitrogen Japanese Butterfish and Threadfin Fish ...........37
3. Water-holding Capacity Analyses and pH value of Japanese butterfish and threadfin fish ..................................................................................................40
3-1. Water-holding Capacity Analyses..............................................................40
3-2. The pH analyses .........................................................................................44
4. Water Content and Water Activity Determination Japanese Butterfish and Threadfin Fish ................................................................................................45
4-1. Water Content ............................................................................................45
4-2. Water activity .............................................................................................47
5. Sensory Evaluation ...........................................................................................49
Chapter 5 Conclusions ...........................................................................................63
List of References ...................................................................................................65

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