跳到主要內容

臺灣博碩士論文加值系統

(34.204.180.223) 您好!臺灣時間:2021/08/05 23:38
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:邱欣潁
研究生(外文):Chiu Hsin Ying
論文名稱:γ-PGA浸漬處理對吳郭魚冷藏期間鮮度與品質之影響
論文名稱(外文):Effect of Dipping Treatment in γ-PGA on Freshness and Quality of Tilapia during Refrigeration
指導教授:柯文慶柯文慶引用關係謝昌衛謝昌衛引用關係
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:90
中文關鍵詞:γ-聚麩胺酸吳郭魚鮮度與品質
相關次數:
  • 被引用被引用:3
  • 點閱點閱:359
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:1
本研究以鮮活吳郭魚為材料,經三片取肉,以未經去皮完整魚片及經去皮整形成長寬高分別為 3cm×2cm×1cm 的魚塊兩種型態進行實驗,浸漬於三種不同分子量及形式 γ-PGA 溶液,分別為 0.5% 之高分子量 Na+ 型(HM)、低份子量 Na+ 型(LM)和水膠 Na+ 型(Hy),並浸漬同濃度之三聚磷酸鈉(P)及 RO 水(R)為對照,比較不同浸漬液對貯藏在 4℃ 冰箱期間, 0-8 天魚肉外觀與魚肉鮮度品質之變化。依魚片及魚塊兩種樣品所得結果如下:
1.魚片部分:在貯藏期間外側魚皮的色澤變化不大,其中以 HM 、 LM 與 Hy 三組的魚皮明顯較 R 和 P 濕潤;內部魚肉變化以 R 組和 HM 組至第 8 天,魚肉較偏褐色, P 組則無褐變情形;氣味分析以 R 和HM 得分最低, P 組最高;整體魚片之失重率在第 8 天以 P(13.28%)失重情形較高,而 LM(9.85%)最低。
2.魚塊部分:在色澤的變化, b 值均呈上升趨勢,在第 7 天 以 R (b=-0.42)最高,即魚肉較偏黃色,而其中以 Hy(b=-1.55)最低,此結果與外觀和 TBA(mg MDA/Kg meat sample) 改變程度相似; TBA 在第 8 天各組魚肉氧化程度以 R(0.147)最高, HM(0.088)最低,表示 γ-PGA 能有效的抑制魚肉的氧化; VBN 值(mg/100g meat)在貯藏至第 7 天時, R (27.73 mg/100 g)和 P(22.32 mg/100 g)已達初期腐敗,而 Hy(19.14 mg/100 g)則至第 8 天尚未超過標準;貯藏過程中,各組 K 值皆隨貯藏時間呈上昇趨勢, R 和 P 分別在 6 天和 7 天 K 值為 83.67% 、 73.99% ,已不新鮮, LM 則至第 8 天才達到 63.79% ;冷藏期間水分含量均呈下降趨勢,但其中 HM 與 LM 保水效果較佳;水溶性蛋白質溶解度在貯藏期間各組皆呈下降趨勢,貯藏過程 R(1.85)和 HM(1.76)在第 4 天時下降最明顯,而 LM (1.86)則在第 7 天才有顯著的下降。
3.綜合以上結果顯示, γ-PGA 溶液對於吳郭魚貯藏期間鮮度與品質之保持,無論是 VBN、K 值、TBA 值、失重率和外觀均有顯著的正面影響,其中 LM 和 Hy 效果最為顯著,期應用於水產保鮮具有取代聚磷酸鹽的可能性。
Live tilapia (Orechromis niloticus) was used as the material in this study. Based on the method of three piece filleting, tilapia was dissected into pieces and grouped into two categories, of which were raw fish fillets (with skin) and skinned fish steaks that had been resized into 3cm×2cm×1cm. Both groups of fish fillets and steaks were soaked with three kinds of solutions by different molecular mass and forms of 0.5% γ-PGA. The solutions used included high molecular weight (HM), low molecular weight (LM) and Na+ form Hydrogel (Hy). In addition, fish fillets were also soaked with solutions of 0.5% sodium tripolyphosphate (P) and RO water (R) as the controls. The changes of appearance and freshness of each sample stored at 4℃ for 0-8 days were investigated. The results were shown as follows.
1. There was insignificantly change in skin color of tilapia fillets during storage, however, the skin of fillets soaked with γ-PGA were moister than those with P and R. At the 8–day storage, the meat color of of R and HM fillets appeared to be brown, but that of P insignificantly changed. The result of odor analysis showed relative low scores in both groups in R and HM and the highest score in in P group. After 8-day storage, the losing weight of P fillet showed the highest , and that of LM fillet showed the lowest in this study.
2. Hunter b value of all the fish steaks increased with elongation of storage. At the 7-day storage, R and Hy steaks had the highest and lowest b values of -0.42 and -1.55 in this study, respectively. The results were similar to the changes of appearance and TBA. At the 8–day storage, TBA value showed the lowest in HM steak (0.088) in this study, and that showed the lowest in R steak (0.147). The results showed that soaking with γ-PGA solution treatment could inhibit lipid oxidation of the fish steaks. The results of VBN values (mg/100g meat) showed that R and P steaks exceeded the hygienic standard at the 7-day storage., and Hy steak still fitted in the hygienic standard at the 8–day storage. K values of the meats also increased with storage. The meats reached the putrid level at the 6-day and the 7-day storage for R and P steaks, respectively, while K value reached 83.67% for R steak and 73.99% for P steak. Moreover, K value reached 63.79 % for LM steak at the 8-day storage. Moisture levels of the meats decreased during the storage period. Both HM and LM had higher moisture contents. The levels of water-soluble proteins of the meat decreased with increasing the length of storage period. R (1.85)and HM (1.76)had significantly decreases at the 4-day storage, but for the LM (1.86) group the significant decrease happened at the 7-day storage.
3. In summary, dipping in γ-PGA solution is practicable for tilapia preservation based on the positive results in analysis of VBN, K value, TBA value, and the changes in weight loss and appearance. LM group and Hy group resulted in better quality in freshness of fish meats and are potential replacements for polyphosphate.
目錄
封面內頁
簽名頁
授權書.................................iii
中文摘要................................iv
英文摘要................................vi
誌謝....................................viii
目錄....................................ix
圖目錄..................................xiii
表目錄..................................xvi

1. 緒言.................................1
2. 文獻回顧..............................3
2.1 吳郭魚.............................3
2.2 水產物鮮度鑑定法....................4
2.2.1 感官鑑定法...................4
2.2.2 化學鑑定法...................5
2.2.3 物理鑑定法...................10
2.2.4 微生物法.....................10
2.3 水產物的低溫保鮮....................11
2.3.1 冷藏法.......................11
2.3.2 冷凍法.......................11
2.3.3 部分冷凍法...................12
2.4 化學保鮮劑.........................12
2.4.1 亞硫酸類......................12
2.4.2 聚合磷酸鹽類...................13
2.4.3 維生素 C.......................14
2.4.4 五倍子酸.......................14
2.4.5 有機酸.........................15
2.5 生物保鮮劑............................15
2.5.1 菌體二次代謝產物保鮮.............15
2.5.2 多醣類物質保鮮..................16
2.5.3 生物酶保鮮......................16
2.5.4 生物體自生的天然成分提取物........16
2.6 聚麩胺酸的介紹.........................16
2.6.1 聚麩氨酸之發現與其結構............16
2.6.2 聚麩氨酸之製備...................17
2.6.3 聚麩氨酸之特性...................20
2.6.4 聚麩氨酸之應用...................23
3. 材料與方法.................................27
3.1 材料..................................27
3.1.1 吳郭魚..........................27
3.1.2 保鮮劑..........................27
3.2 試藥..................................30
3.3 儀器..................................31
3.4 實驗方法...............................33
3.4.1 實驗設計與流程....................33
3.4.2 鮮度之測定.......................37
3.4.2.1 pH值之測定................37
3.4.2.2 魚肉色澤之測定.............37
3.4.2.3 揮發性鹽基態氮之測定........37
3.4.2.4 總生菌數之測定.............39
3.4.2.5 K值之測定..................39
3.4.2.6 硫巴比妥酸值之測定..........42
3.4.2.7 氣味評估...................42
3.4.3 肌肉特性之測定.....................42
3.4.3.1 水份含量之測定..............42
3.4.3.2 保水力.....................43
3.4.3.3 失重率之測定................43
3.4.3.4 煮失率之測定................43
3.4.3.5 截切值之測定................44
3.4.3.6 蛋白質溶解度之測定...........44
3.4.3.7 肌動凝蛋白 Ca-ATPase 活性之測定.........46

4. 結果與討論...................................49
4.1 鮮度之測定...............................49
4.1.1 pH 值............................49
4.1.2 魚肉外觀...........................53
4.1.3 魚肉色澤...........................56
4.1.4 揮發性鹽基態氮......................62
4.1.5 總生菌數...........................62
4.1.6 K 值..............................65
4.1.7 硫巴比妥酸值.......................65
4.1.8 氣味評估..........................68
4.2 肌肉特性................................70
4.2.1 浸漬後魚肉重量之增加率..............70
4.2.2 水分含量..........................70
4.2.3 保水力............................73
4.2.4 失重率............................73
4.2.5 截切值............................76
4.2.6 蛋白質溶解度.......................76
4.2.7 肌動凝蛋白 Ca-ATPase 活性...........77
4.3 不同浸漬液處理之保鮮度評估..................81
5. 結論.........................................83
參考文獻........................................84

圖目錄
圖 1. 肌肉 ATP 分解途徑與 K 值....................9
圖 2. 聚麩胺酸之結構..............................19
圖 3. 浸漬液原料的外觀.............................28
圖 4. 浸泡液的外觀................................29
圖 5. 不同浸漬液處理對吳郭魚片鮮度與肌肉特性影響之實驗流程.......34
圖 6. 不同浸漬液處理對吳郭魚鮮度影響之實驗流程..............35
圖 7. 不同浸漬液處理對吳郭魚肌肉特性影響之實驗流程..........36
圖 8. ATP及其相關化合物之檢量線..................41
圖 9. 無機磷之檢量線.............................48
圖10. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間 pH 值之變化............52
圖11. 不同浸漬液處理對吳郭魚魚皮在 4℃ 貯藏期間外觀之變化............54
圖12. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間外觀之變化..............55
圖13. 不同浸不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間L 值之變化.........57
圖14. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間 a 值之變化.............58
圖15. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間 b 值之變化.............59
圖16. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間白色度之變化............60
圖17. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間彩度之變化..............61
圖18. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間VBN 值之變化............63
圖19. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間總生菌數之變化...........64
圖20. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間 K 值之變化.............66
圖21. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間TBA值之變化.............67
圖22. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間氣味評估之變化...........69
圖23. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間水份含量之變化...........72
圖24. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間保水力之變化.............74
圖25. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間失重率之變化.............75
圖26. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間截切值之變化.............78
圖27. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間水溶性蛋白質溶解度之變化...79
圖28. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間肌動凝蛋白 Ca-ATPase 活性之變化............80

表目錄
表 1. 聚麩胺酸之主要應用領域.........................22
表 2. 各種浸泡液之pH值..............................49
表 3. 吳郭魚肉在各種浸泡液處理後重量的變化.............71
表 4. 不同浸漬液處理對吳郭魚肉在 4℃ 貯藏期間之保鮮效果評估......82
1.牟敦剛、江晃榮,2000,幾丁質在生技產品:醫療、食品及環保上之應用。
2.大森丘、重久保。1989。食肉および食肉製品への高壓利用。食品と開發。24: 54-56。
3.太田靜行。1991。水產物の鮮度保持。筑波書局。東京。日本。
4.李嘉馨。2006。電子高壓誘導裝置貯藏對吳郭魚鮮度與品質之影響。大葉大學大葉大學生物產業科技學系碩士論文。彰化。台灣。
5.劉蕙菁。2003。花腹鯖與虱目魚在不同溫度中生物胺及鮮度品質之變化 。國立台灣海洋大學食品科學研究所碩士論文。基隆。台灣。
6.林亮全、黃鑑宇、曾富元。2002。不同浸泡和包裝處理對台灣商用土雞儲藏期間肉質之影響 1.對 pH 值、色澤、總生菌數、VBN 值、TBA 值、截切值之影響。台灣農業化學與食品科學。41:176-188。
7.呂玟蒨。2006。聚麩胺酸鈉鹽製造微膠囊技術之研發與包覆納豆激酶功效之評估。國立中興大學食品暨應用生物科技學系。台中。台灣。
8.柯文慶、張献瑞、賴滋漢。2003。食品加工。第 33-35 頁。富林出版社。台灣。
9.胡興華。1996。拓漁台灣。第 33-35 頁。行政院農委會漁業署。台北。台灣。
10.齊藤恆內、內山均、梅本滋、河川俊治。1974。水產生物化學。食品學實驗書。p. 267-281。恆星社厚生閣。東京。日本。
11.邱萬敦。2002。漁獲物的保鮮與處理。第 95-98 頁。翠柏林企業股份公司。台中。台灣。
12.須山三千山、鴻巢章二。1987。水產食品學。第 17-37 頁。恆星社厚生閣。日本。東京。
13.徐國強。1998。高壓常溫貯藏吳郭魚肌肉之鮮度保持與加工適性。國立中興大學食品科學研究所碩士論文。台中。台灣。
14.新井健一。1977。多獲性赤身魚の有效利用。水產學シリーズ35。恆星社厚生閣。日本。東京。
15.行政院衛生署。1998。食字第 87032655 號公告修正。行政院衛生署。台北。台灣。
16.行政院農委會漁業署。2005。中華民國台灣地區漁業年報。台北。台灣。
17.中國國家標準。1982。冷凍魚類檢驗法。CNS 1451 N6029。經濟部中央標準局。台北。台灣。
18.中國國家標準。1996。食品微生物之檢驗法—生菌數檢驗。CNS10890。經濟部中央標準局。台北。台灣。
19.張為憲。2001。食品化學。華香園出版社。台北。
20.陳建州。2003。聚麩胺酸之生物絮凝性質的研究。大葉大學食品工程學系碩士論文。彰化。台灣。
21.陳文騰。1999。生鮮吳郭魚在流通期間之品質變化與控制。國立中興大學食品科學研究所。台中。台灣。
22.陳憶馨。2005。以聚麩胺酸水溶膠吸附 Hydralazine HCl 進行釋放之研究。大葉大學生物產業科技學系碩士論文。彰化。台灣。
23.陳雅玲,2003,聚麩胺酸的物性與化妝品應用之研究。靜宜大學應用化學系碩士論文。台中。台灣。
24.邵奕遠 。2003。以批次醱酵槽生產聚麩胺酸及其抗凍性之研究。大葉大學論文。彰化。台灣。
25.周榮吉、林高塚、吳建平。1995。酸液浸漬及包冰處理對凍藏雞胸肉品質之影響。嘉義農專學報。40:37-49.
26.邵廣昭。1996。台灣常見魚介貝類圖說(下)-魚類。第 174-175 頁台灣省漁業局。
27.曾明義。2005。吳郭魚出口加工產業現況分析。國立台灣海洋大學水產養殖研究所碩士論文。基隆。台灣。
28.蔡佳玲。2006。收穫後處理與包裝對海鱺、吳郭魚與鱸魚品質與 5℃ 儲藏期限之影響。國立台灣海洋大學食品科學研究所碩士論文。基隆。台灣。
29.蘇遠志。2003。納豆菌代謝產物的開發與應用。生物產業14(2):17-30。
30.吳熊清、邱思魁。1996。水產食品學。國立編譯館。台北。台灣。
31.吳淑靜、柯文慶、賴滋漢。2003。食品添加物。第 106-160 頁。富林出版社。台中。台灣。
32.AOAC. 1984. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washing, D.C. USA.
33.Bhattacharya, M. and Hanna M. A. 1989. Kinetics of drip loss, cooking loss and color degradation in frozen ground beef during storage. J. Food Eng. 9: 83-96.
34.Bhattacharyya, D., Hestekin, J.A., Brushaber, P., Cullen, L.G. and Sikdar, S. K. 1998. Novel poly-glutamic acid functionalized microfiltration membranes for sorption of heavy metal at high capacity. J. Membrane 141: 121-135.
35.Bovarnick, M. 1942. The formation of extracellular D-glutamic acid polypeptide by Bacillus subtilis. J. Bio. Chem. 145: 415-424
36.Bramsnaes, F. 1981. Maintaining the quality of frozen foods during distribution. Food Technol. 35: 38.
37.Chen, H. C., Moody, M. W., and Jiang, S. T. 1990. Changes in biochemical and bacteriological Quality of grass pawn during transportation by icing and oxygenating. J. Food Sci. 55: 670-673.
38.Davies, J. R., Bardsly, R. G. and Ledward, D. A. 1988. Myosin Thermal Stability in fish Muscle. J. Food Sci. 45: 61-68.
39.Dickson, J. S. and Anderson, M. E. 1992.Microbiological decontamination food animal carcasses by washing and sanitizing systems:A review. J. Food Prot. 55: 133-140.
40.Dyer, W. J., French, H. V., and Snow, J. M. 1950. Protein in fish muscle. 1. Extraction of protein fraction in flesh fish. J. Fish. Res. Board Can. 7: 585-593.
41.Fey, M. S. and Regenstein, J. M. 1982. Extending shelf life of fresh wet red hake and salmon using CO2-O2 modified atmosphere and potassium sorbate ice at 1℃. J. Food Sci. 47: 1048-1054.
42.Fleming, S. E., Sosulski. R. W., Kilara. A. and Humbert. E. S. 1974. Viscosity and water absorption characteristics of slurries of sunflower and soybeen flours, concentrates and isolates. J. Food Sci. 39:188-191.
43.Florene, G., Touraille, C., Oual, A., Renerre, M. and Moni, G. 1994. Relationships between postmortem pH change and some traits of sensory quality in veal. Meat Sci. 37: 315-325.
44.Fujii, H. 1963. On the formation of mucilage by bacillus natto. Part IIIchemical constitutions of mucilage in natto (1). Nippon Nogeikagaku Kaishi 37: 407-411.
45.Giulivi, C. and Cadenas, E. 1993. The reaction of ascorbic acid with different heme iron redox states of myoglobin. Antioxidant and prooxidant aspects. FEBS Lett. 332: 287-290.
46.Gorman, B. M., J. N. Sofos, J. B. Morgan, G. R. Schmidt and G. C. Smith. 1995. Evaluation of hard-trimming, various sanitizing agent and hot water spraying–washing as decontamination interventions for beef brisket adipose tissue. J. Food Prot. 58: 899-907.
47.Gornall. A.G., Bardawill, C.T., and David, M.M. 1949. Determination of serum proteins by means of the biuret reactions. J. Biol. Chem. 177: 715-766.
48.Gram, L. 1991. Inhibition of mesophilic spoilage Aeromonas spp. On fish by salt, potassium sorbate, liquid smoke, and chilling. J. Food Prot. 54: 436-441.
49.Hollender, R., F. G. Bender, R. K. Jenkins, and C. L. Black. 1993. Research note: Consumer evaluation of chicken treated with a trisodium phosphate application during processing. Poultry Sci. 72:755-759.
50.Honikel, K. O. 1987. The water binding of meat. Fleischwirtsch. 67: 1098-1100.
51.Hultin, H. O. 1985. Characteristics of muscle tissue.In: O. R. Fennema(Ed.).Food chemistry, 2nd ed. Marcel Dekker, Inc., Madison Ave., New York.USA.723-789.
52.Ikigai, H., Nakae, T., Hara, Y. and Shimamura, T. 1993. Bactericidal catechins damage the lipid bilayer. Biochimica. Biophysica Acta 1147:132-136.
53.Ito, Y. 1996. Glutamic acid independent production of Poly (γ-glutamic acid) by Bacillus Subtilis TMA-4. J. Biosci. Biotechnol Biochem. 60: 1239-1242.
54.Jayasingh, P. and Cornforth, D. P. 2003. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Sci. 66:83-89.
55.Jiang, S. T., Wang, F. J., and Chen, C. S. 1989. Properties of actin and stability of the actomyosin reconstituted from milkfish (Chanos chanos) actin and myosin. J. Agric. Food Chem. 37: 1232-1235.
56.Johnson, L. N., Phillips, D. C. and Rupley, J. A. 1968. The activity of lysozyme: An Interim review of crystall ographic and chemical evidence. Brookhaven Symp. Biol. 21: 120~138.
57.Ko, W. C. 1996. Efect of high pressure on gelation of meat paste and inactivation of actomyosin Ca-ATPase prepared from milkfish. Fisheries Sci. 62: 101-104.
58.Katoh, N., Nozaki, H., Komatsu, L. and Arai, K. 1979. A new method for evaluation of the quality of frozen surimi from Alaska pollack relationship between myofibrillar ATPase activity and kamaboko forming ability of frozen surimi. Bull. Japan. Soc. Sci. Fish. 45: 1027-1032.
59.Kunno, A., Taguchi T. and Yamaguchi, T. 1998. Bakery products and noodles containing polyglutamic acid. US Patent 4: 888,193.
60.Kutota, H., Nambu, Y., Takeda, H. and Endo, T. 1992. Poly-gamma- glutamic acid ester and shaped boby hereof. US Patent 5: 118,784.
61.Kutota, H., Nambu, Y. and Endo, T. 1993. Convenient and quantitative esterification of poly(γ-gutamic acid) produced by microorganism. J. Polym. Sci. Part A Polym Chem. 31: 2877-2878.
62.Labuza, T. P. 1985. An integrated approach to food chemistry. In “ Food Chemistry ” , Fennema, O. R. Ed., p. 766-772. Dekker, New York.
63.LeBlance, E. L., Leblance, R. J., and Gill. T. A. 1987. Effect of pressure processing on frozen stored muscle protein of Atlantic cod (Gadus mohua)fillets. J. Food Prot. 11:209-235.
64.Martin, J. B. and Doty, D. M. 1949. Determination of inorganic phosphate. Anal. Chem. 21: 965.
65.Matsuda, Y. 1979. Influence of sucrose on the protein denaturation of lyophilized carp myofibrils during storage. Bull. Jap. Soc. Sci. Fish. 45: 573-579.
66.Matsumoto, J. J. 1979. Denaturation of fish muscle proteins during frozen storage. In“Protein at Low Temperature”, (Ed.), p. 205-224. By O. Fennema, ACS. Washington D.C.
67.Ohnishi, T., Gall, R. S., and Mayer, M. L. 1975. An improved assay of inorganic phosphate in the presence of extractable phosphate compound: application to the ATPase assay in the presence of phosphocreatine. Anal. Biochem. 69: 261-267.
68.Owusu-Anshah. Y. O. and Hultin, H. O. 1986. Chemical and physical changes in red hake fillets during frozen storage. J. Food. Sci. 51: 1402-1406.
69.Perez-Camero, G., Congregado, F., and Bou, J. 1999. Biosynthesis and ultra- sonic degradation of bacterial poly γ-glutamic acid. Biotechnol. bioeng. 63: 110-115.
70.Perez-villarreal, B. and Pozo, R. 1990. Chemical composition and ice spoilage of albacore (Thunnus alalunga). J. Food. Sci. 55: 678.
71.Post, L. S., Lee,D. A., Solberg, M., Furgang, D., Speecchio, J. and Garham, C. 1985. Development of botulinal toxin and sensory deterioration during storage of vacuum and modified atmosphere packaged fish fillets. J. Food. Sci. 50: 990.
72.Price, R. J., Melvin, E. F. and Bell, J. W. 1991. Postmortem changes in chilled round, bled and dessed albacoe. J J. Food. Sci.
73.Ritchie, S. M. C., Bachas, L. G., Olin, T., Sikdar, S. K. and Bhattacharyya, D. 1999. Surface modification of silica and cellulose-based microfilitration membranes with functional polyamino acids for heavy metal sorption. Langmuir. 15:6346-6357.
74.Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric Food Chem. 33: 678-680.
75.Sathivel, S. 2005. Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage. J. Food Sci. 70:455-459.
76.Saito, T. and Arai. K. 1959. A new method for estimating the freshness of fish. Bull. Jap. Soc. Sci. Fish. 24: 749~750.
77.Sanda, F. Fujiyama, T, and Endo, T. 2001. Chemical synthesis of polygamma glutamic acid by polycondesation of gamma glutamic acid methyester. J. Polym Science Part A-1. 39: 732-741.
78.Scannell, A. G., Ross, R. P., Hill, C. 2000. An effective lacticin biopreservative in fresh pork sausage. J. Food Prot. 63: 370-375
79.Shewan, J.M., MacIntosh, R.G., Tucker, C.G. and Ehrenberg, A.S.C.,1953. The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice. J. Sci. Food. Agric. 4: 283–298.
80.Shih, I. L., Van, Y. T., Yeh, L. C., Lin, H. G. and Chang, Y. N. 2001. Production of a biopolymer flocculant from Bacillus licheniformis and its flocculation properties. Bioresour Technol. 78: 267-271.
81.Siger, J. W., De, Vries, P. and Bhatt, R. 2000. Conjugation of camptothesins to poly(L-glutamic acid). Ann NY Acas Sci. 922: 136-150.
82.Sigholt, T., Erikson, U., Rustad, T., Johansen, S., Nordtvedt, T. S. and Seland, A. 1997. Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Slmo salar) J. Food Sci. 62: 898-905
83.Sigurgisladottir, S., Hafsteinsson, H., Jonsson, A., Nortvedt, R., Thomassen, M. and Torrissen, O. 1999. Textural Properties of Raw Salmon Fillets as Related to Sampling Method. J. Food Sci. 64: 99-104.
84.Sikorski, Z. E., Olley, J., and Kostuch, S. 1976. Protein changes in frozen fish. CRC Crit. Rev. Food Sci. Nutr. 8: 97-129.
85.Smulders, F. J. M. 1987. Preospectives for microbial decontamination of meat and poultry by organic acid with special reference to lactic acid Elimination of pathogenic organisms from meat and poultry.319-344.Elsevier.
86.Srikar, L.N. and Reddy, G.V.S. 1991. Protein solubility and emulsifying capacity in frozen stored fish mince. J. Sci. Food Agric. 55:447-453.
87.Stanley, D. W. 1983. Relation of structure to physical properties of animal material. In “Physical Properties of Foods.” M. Peleg, and EB. Bagley(Ed). p.157-206. AVI Publishing Compony Inc. Westport, CT. USA.
88.Taguchi, T., Kikuchi, K., Oguni, M., Tanaka, M., and Suzuki., K. 1978. Heat change of myosin B Mg-ATPase and “Setting” of fish meat paste.Bull. Japan. Soc. Sci. Fish. 44: 1363-1368.
89.Tanimoto, H. H., Kuuraishi, C. Kido, K. and Seguto, K. 1995. High absorption mineral-containing composition and food. US patent US Patent US5447: 732.
90.Watabe, S., Kamal,. M. and Hashimoto, K. 1991. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J. Food Sci. 56: 151-153.
91.Watanabe, A., Tsuneishi, E., and Takimoto. Y. 1989. Analysis of ATP and its breakdown products in beef by reversed-phase HPLC. J. Food Sci. 54: 1169-1172.
92.Zhang, Y., Lu, H., Levin, R. E. 2003. Enhanced storage-life of fresh haddock fillets with stabilized sodium chlorite in ice. Food Microbiology 20 : 87-90.
93.Yokoi, H., Natsuda, O., Hirose, J., Hayashi, S. and Takasaki, Y. 2001. Characteristics of a biopolymer flocculant produced by Bacillus sp. PY-90. J. Ferment Bioeng. 79: 378-380.
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top