(3.235.236.13) 您好!臺灣時間:2021/05/15 04:01
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:::

: 
twitterline
研究生:翁任賢
研究生(外文):Weng, Renshian
論文名稱:低溫熟成和低溫水浴超音波嫩化海鱺生魚片之品質比較
論文名稱(外文):Comparison of Cobia (Rachycentron canadum) Sashimi Quality between Chilled Aging and Cold Water Both Ultrasound Tenderization
指導教授:張弘志
指導教授(外文):Chang, Hungchih
口試委員:林素一陳樺翰
口試委員(外文):Lin, SuyiChen, Huahan
口試日期:2011-06-30
學位類別:碩士
校院名稱:國立澎湖科技大學
系所名稱:食品科學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2011
畢業學年度:99
語文別:中文
論文頁數:87
中文關鍵詞:海鱺硬度鮮度熟成嫩化超音波
外文關鍵詞:CobiaUltrasoundFreshnessAgingHardnessTender
相關次數:
  • 被引用被引用:1
  • 點閱點閱:890
  • 評分評分:
  • 下載下載:134
  • 收藏至我的研究室書目清單書目收藏:2
取澎湖當地箱網養殖約6公斤海鱺取背脊幹肌肉分切成厚1公分生魚片,分別置於放入冰箱(4±1℃)熟成到第11天和低溫水浴超音波(4±1℃;60 kHz)處理90分鐘。所有熟成和超音波處理之生魚片進行、總揮發性鹽基態氮(Total Volatile Basic Nitrogen, TVBN)、三甲胺氮(trimethylamine nitrogen, TMAN)、硫代巴比妥酸反應物(thiobarbituric acid reactive substances, TBARS)、K值(K vaule)、pH、物性測定。冷藏樣品硬度由第0天10N下降至第9天6.5N,超音波處理樣品從0分鐘的15N下降至90分鐘7.8N。冷藏樣品TVBN和TMAN在第7天達到18.53mg/100g和3.25mg/100g,分別超過生食標準TVBN 15mg/100g及TMA-N腐敗標準 3mg/100g限制標準。超音波處理樣品並未超過這些限制標準值。冷藏樣品TBARS在第11天達到1.14mg/Kg,而超音波處理樣品維持0.289mg/Kg 以下。冷藏樣品pH在第11天為6.77,超音波處理樣品經90分鐘處理後pH為6.21。K值在第7天上升至25%,已超出生魚片初期腐敗之K值20%。而經低溫水浴超音波嫩化處理90分鐘後,不但嫩化效果好,也可維持生魚片的新鮮品質。
Cobia (Rachycentron canadum) ca. 6kg were obtainedfrom aquaculture in Penghu, and dorsal muscles were sliced in 1cm thickness, and then subjected to a refrigerator (4±1℃) for 11 days or ultrasound treatment in the cold water bath (4±1℃, 60 kHz ) for 90min TVBN, TBARS, TMAN, K value ,pH and Texture Analysis were performed in this study. The hardness of samples decreased from 15N at day 0 to 8.5N at day 7 for refrigerator ageing samples, and hardness decreased from 15N at 0 min to 7.8N at 90 min for ultrasound treated samples. TVBN and TMAN exceeded the regulation limits that were 15mg/100g and 3mg/100g, respectively at day 7; however, nitrogen values were lower than the regulation limit for ultrasound treated samples. TBARS reached 1.14mg/kg at day 11 for samples stored in a refrigerator, but ultrasound treated samples were lower than 0.289 mg/kg. The pH 6.77 at day 11 for ageing sashimi, but6.21 for ultrasound treated samples. Sashimi were tenderized at day 7, but K value and TVBN indicated that samples were not suitable for raw-eaten. The Ultrasound treatment could provide an alternative tendenzation technique for sashimi because of their softer texture and fresh quality.
目 錄
中文摘要 ii
英文摘要 iii
目錄 iv
圖目錄 vi
第一章、前言 1
1.1 研究動機和目的 1
第二章、文獻整理 2
2.1 魚體生理組成 2
2.1.1 肌肉蛋白質的種類 3
2.2 死後僵直的作用機制 4
2.2.1 死後僵直的影響因子 6
2.3 嫩化作用的機制 8
2.3.1 加工常用的嫩化方法 12
2.4 物性的測定 18
2.5 鮮度的測定 20
2.6 超音波作用的機制 24
2.6.1 超音波在食品工業上之應用 25
2.6.2 超音波對食品造成物理性及化學性的影響 26
第三章、材料與方法 27
3.1 生魚片的製備 27
3.2 PH 值的測定 28
3.3 總揮發性鹽基態氮的含量檢測(TVBN) 28
3.4 三甲胺氮的含量檢測(TMA-N) 29
3.5 硫代巴比妥酸反應物質檢測(TBARS) 29
3.6 質地分析 30
3.7 ATP 和相關化合含量檢測 30
3.8 統計分析 31
第四章、結果與討論 32
4.1 TVBN 和 TMA-N 之結果 32
4.2 TBARS 之結果 34
4.3 核苷酸相關化合物及 K 值之結果 37
4.4 pH 之結果 40
4.5 硬度之結果 42
4.6 彈性之結果 45
第五章、結論 47
參考文獻 48

圖 目 錄
圖一、海鱺生魚片經熟成處理之pH變化 I
圖二、海鱺生魚片經超音波水浴嫩化之pH變化 II
圖三、海鱺生魚片經超音波海鱺生魚片之硬度變化 III
圖四、海鱺生魚片經熟成處理之硬度變化 IV
圖五、海鱺生魚片經熟成處理之彈性變化 V
圖六、海鱺生魚片經超音波水浴嫩化之彈性變化 VI
圖七、海鱺生魚片經熟成處理之TVBN變化 VII
圖八、海鱺生魚片經超音波水浴嫩化之TVBN 變化 VIII
圖九、海鱺生魚片經超音波水浴嫩化之TMA-N 變化 IX
圖十、海鱺生魚片經熟成處理之TMA-N變化 X
圖十一、海鱺生魚片經熟成處理之TBARS變化 XI
圖十二、海鱺生魚片經超音波水浴嫩化之TBARS變化 XII
圖十三、海鱺生魚片經熟成處理之核苷酸相關降解產物之變化 XIII
圖十四、海鱺生魚片經熟成處理之K值變化 XIV
圖十五、海鱺生魚片經超音波水浴嫩化之核苷酸相關降解產物變化 XV
圖十六、海鱺生魚片經超音波水浴嫩化之K值變化 XVI
蕭泉源,2006,水產之原料特性與鮮度判定方法及品質指標,食品工業,38(4),3-10。
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,
國立臺灣海洋大學食品科學系碩士論文。
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,國立海洋大學食品科學碩士論文。
劉玉芳,2005,電刺激對雞隻屠體表面微生物及肉質之影響,國立中興大學食品科學系碩士論文。
楊麗鳳,2005,紅甘生魚片品質指標之研究,國立臺灣海洋大學食品科學系碩士論文。
陳建廷,2005,五寸虱目魚之貯藏及加工特性之研究,國立臺灣海洋大學科學系碩士論文。
陳明造,1997,肉品加工理論與應用(修正版),pp.67,藝軒圖書出版社,台北。
野中順三九,1987,水產利用原料,pp.14,恆星社厚生閣,東京。
張勝雄、蕭泉源、蔡土及、黃登福,1996,市售旗魚肉之衛生品質及新鮮旗魚肉在不同溫度下貯藏中之衛生品質變化,台灣水產學會刊,23(3),253-265。
邱思魁、蕭泉源、藍惠玲,1996,養殖文蛤儲藏中之鮮度變化,中國營養學會雜誌,21,95-109。
邱思魁、游昭玲、蕭泉源,1995,虱目魚儲藏中鮮度及呈味成分之變化,食品科學,22,46-58。
邱思魁、丁任法,2005,黄鰭鮪魚肉於低溫貯藏中鮮度與官能品質的變化,台灣農化品科學,43(4),287-294。
林慶文,1983,肉品加工學,pp.23-25,華香園出版社,台北。
林慶文,前引書,pp.50-52。
沈士新、沈亮廷,2003,海鱺的營養與飼料,海鱺養殖科技研發與產業發展研討會,台灣,中華民國。
吳清熊,1987,魚肉蛋白質,pp. 63,華香園出版社,台北。
行政院衛生署,2004,生食用食品類衛生標準,93年7月27日衛署食字第0930030945號公告。
Abe, H., and Okumn, E. 1991. Rigor-mortis progress of carp acclimated to different water temperatures. Nippon Suisan Gakkaishi, 57, 2095-2100.
Abismail, B., Canselier J. P., and Wilhelm, A. M. 1999. Emulsification by ultrasound: drop size distribution and stability. Ultrasonics Sonochemistry, 6, 75-83.
Alasalvar, C., Taylor, K. D. A., Oksuz, A., Garhtwaite, T., Alexis, M .N. and Grigorakis, K. 2001. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry , 72, 33–40.
Anderson, T. J., and Parrish, J. F. C. 1989. Postmorterm degradation of titin and nebulin of beef steak varying in tenderness. Jourmal. Food Science, 54, 48-749.
Asghar, A. K., and Yasui, T. 1984. Functionality of muscle protein in gelation mechanisms of structured meat products. CRC Critical Reviews in Food Science and Nutriton, 22, 27-32.
Asghar, A., and Hendrickson, R. L. 1982. Postmortem stimulation of carcasses:Effects on biochemistry, biophysics, microbiology and quality of meat. CRC Critical Reviews in Food Science and Nutriton, 18(1), 1-58.
Ashie, I. N. A., Sorensen, T. L., and Nielsen P. M. 2002. Effect of papain and a microbial enzyme on meat proteins and be ef tenderness. Jourmal. Food Science, 67, 2138-2142.
Avdalov N., Ripoll A. (1981) Handling, quality and yield of fresh hake. Refrigeration Science and Technology, 4, 71-78.
Barwicz, A., Dion, J. L., and Morawski, R. Z. 1990. Calibration of an electronic measuring system for ultrasonic analysis of solutions, IEEE Trans.Instrument and Measurement, 39, 1030 – 1033.
Bendall, J.R., 1973. Postmortem changes in muscle. ln: Bourne, G. H. (Ed.). The Structure and Function of. Muscle, pp.227-274. New York: Academic Press.
Bidner, T. D., Montgomery, R. E., Bagley, C. P., and McMillan. K. W., 1985. Influence of electrical stimulation, blade tenderization, and postmortem vacuum aging upon the acceptability of beef finished on forage or grain. Journal of Animal Sciences, 61, 584-589.
Boleman, S. J., Miller, R. K., Taylor J. F., Cross, H. R., Wheeler T. L., Koohmaraie, M., Shackelford, S. D., Miller, M. F., West, R. L., Johnson, D. D., and J. W. Savell. 1997. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Sciences, 75, 1521-1524.
Boles, J. A. and Swan, J. E. 1997. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Scicence., 44, 11–18.
Foegeding, E. A., and Larick, K. 1986. Tenderization of beef with bacterial collagenase. Meat Science, 18, 201-214.
Gallego, J. A., Rodríguez, G., Gálvez, J. C., and Yang, T. S. 1999. A new high-intensity ultrasonic technology for food dehydration. Drying Technology, 17, 597-608.
Glover, E., Forrest, J. C., Johnson, H. R., Bramblett, V. D., and Judge, M. D. 1975. Palatability and cooking characteristics of mechanically tenderized beef. Journal of Food Science, 42, 871–874.
Goldner, W. J., and Mandigo, R. W. 1974. The effects of mechanical tenderization and press/cleave portioning on boneless pork loins. Journal of Animal Science, 39, 971-972.
Goll, D. E., Otsuka, Y., Nagainis, P. A., Shannon, J. D., Sathe, S. K., and Muguruma, M. 1983. Role of muscle proteinases in maintenance of muscle integrity and mass. Journal of Food Biochemistry, 7, 137-177.
Gonzalez, C. A., Fernandez, M. N., Sahagu, A. M., Garcia, V. J. J., Diez, L. M. J., Calle, P. A. P., Castro, R. L. J., and Sierra. M. 2004. Glucomannan: Properties and therapeutic applications. Nutricion Hospitalaria, 19, 45-50.
Got, F., Culioli, J., Berge, P., Vignon, X., Astruc, T., and Quideau, J. M. 1999. Effects of high-intensity high-frequency ultrasound onageing rate, ultrastructure and some physico-chemical properties of beef. Meat Science, 55, 35–42.
Gottschall, G. Y., and Kies, M. W. 1942. Digestion of beef by papain. Food Research, 7, 373-381.
Goulas, A. E., and Kontominas, M. G. 2007a. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100, 287-296.
Goulas, A. E., and Kontominas, M. G. 2007b. Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus); biochemical and sensory attributes, European Food Research Technology, 224, 545–553.
Goulas, A. E., Riganakos, K., and Kontominas, M. G. 2004. Effect of ionizing irradiation on physicochemical and mechanical properties of commercial monolayer and multiplayer semirigid plastics packaging materials. Journal for Radiation Physics and Chemistry, 69, 411-417.
Grigorakis, K., Taylor, K. D. A., and Alexis, M. N. 2003. Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81, 263-268.
Gronroos, A., Pirkonen, P., and Ruppert, O. 2004. Ultrasonic depolymerization of aqueos carboxymethylcellulose. Ultrasonics sonochemistry, 11, 9-12.
Hamm, R. 1981. Postmortem changes in muscle affecting the quality of comminuted meat products. In Lawrie, R. (ed.). Developments in Meat Science, pp.93-124. London: Elsevier Applied Science.
Harsham, A., and Deatherage, F. E. 1951. Tenderization of meat. U. S. patent 2, 544, 681. March 13. 17, pp.99-107. Inventors; the Kroger Co., assignee.
Hayward, L. H., Hunt, M. C., Kastner, C. L., and Kropf D. H. 1980. Blade tenderization effects on beef longissimus sensory and Instron textural measurements. Journal of Food Science, 45, 925.
Hernandez, M.D., Lopez, M.B., Alvarez, A., Ferrandini, E., Garcia, Garcia B., and Garrido, M.D. 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry, 114, 237–245.
Hocquette, J. F., Ortigues-Marty, I., Pethick, D., Herpinand, P., and Fernandez, X. 1998. Nutritional and hormonal. regulation of energy metabolism in skeletal muscles of meat-producing animals. Livestock Production Science, 56, 115-143.
Hoppe-Seyler, F. A. 1930. Ueber Vorkommen und Herkunft des Trimethylamins im tierischen Stoffwechsel. Verh. phys.-med. Ges. Wiirzburg, 53, 24-36.
Howard,J.A. (1973) Homogeneous liquid-phase autoxidations. In Kochi,J.K. (ed.) Free Radicals Volume II, pp.3–62. New York: Wiley-Interscience.
Howgate, P. 2005. A review of the kinetics of degradation of inosine monophospate in some species of fish during chilled storage. International Journal of Food Science and Technology , 41, 341–353.
Huss, H. H. 1995. Quality and Quality Changes in Fresh Fish. Fisheries technical paper No. 348: Romen : Food and Agriculture Organization of the United Nations (FAO).
Ilian, M. A., Bekhit, A. El-Din., and Bickerstaffe, R. 2004. The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging. Meat Science, 66, 387-397.
Ioka, H., and Yamanaka, H. 1997. Quality evaluation of the muscle of cultured plaice fed with three different diets. Nippon Suisan Gakkaishi, 63, 370-377.
Iwamoto, M., Ioka, H., Saito, M., and Yamanaka, H. 1985. Relation between rigor mortis of sea bream and storage temperatures. Bulletin of the Japanese Society of Scientific Fisheries, 51(3), 443.
Iwamoto, M., Yamanaka, H., Abe, H., Ushio, H., Watabe, S., and Hashimoto, K. 1988. ATP and creatine phosphate breakdown in spiked plaice muscle during storage, and activities of some enzymes involved. Journal of Food Science, 53, 1662.
Iwamoto, M., Yamanaka, H., Watabe, S. and Hashimoto, K. 1990. Rigor-mortis progress and It’s Temperature-dependency in Several Marine Fishes. Nippon Suisan Gakkaishi, 56, 93.
Iwamoto, M., Yamanaka, H., Watabe, S., and Hashimoto, K. 1987. Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. Journal of Food Science, 52, 1514.
Jaime, I., Beltrán, J. A., Ceña, P., López-Lorenzo, P., and Roncalés, P. 1993. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging. Meat Science, 34, 335-349.
Jana, A. K., Agarwal, S. and Chatterjee, S. N. 1986. The induction of lipid peroxidation in liposomal membrane by ultrasound and the role of hydroxyl radicals. Radiation Research, 124, 7–14.
Jayasooriya, S. D., Torley, P. J., D´Arcy, B. R., and Bhandari, B. R. 2007. Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles. Meat Science, 75, 628-639.
Jeremiah, L. E., Dugan, M. E. R., Aalahus, J. L., and Gibson, L. L. 2003 .Assessment of the relationship between chemical components and palatability of major beef muscles and muscles grops. Meat Science, 65, 1013-1019.
Jeremiah, L. E., Gibson, L. L., and Cunningham, B. 1999. The influence of mechanical tenderization on the palatability of certain bovine muscles. Food research international, 32, 585–591.
Ji, J. B., Lu, X. H., Cai, M. Q., Xu, Z. C. 2006. Improvements of leaching process of Geniponside with ultrasound. Ultrasonics sonochemistry, 3, 455-462.
Jiang, S. T., Wang, J. H., Chen, C. S. and Su, J. C. 1995. Substrate and calcium effects on the autolysis of musle m-calpain. Bioscience, Biotechnology, and Biochemistry, 59, 119.
Jones, N. R., Burt, J. R., Murray, J. and Stroud, G. D. 1965. Nucleotides and the analytical approach to the rigor mortis problem. ,In Kreuzer, R. (ed.). The Technology of fish Utilization, pp.14-20. London: Fishing News (Books) Ltd.
Kang, C. K., and Rice, E. E. 1970. Degradation of various meat fractions by tenderizing enzymes. Journal of Food Science, 35, 563-565.
Ke, P. J., Smith-Lall, B., Helbig, N., and Yang, C. K. 1990. Evaluation and improvement of the quality of fresh atlantic queen crab (Chinoecetes opilio). Lebensmittel-Wissenschaft and Technologie, 23, 41-44.
Ko fczak, T., Pispiech, E., Pallka, K., and Tacki, J. 2003. Change of myofibnillar and centrifugal drip proteins and shear force of psoas major and minor and semitendiosus musles from calves, heifer and cows during post-mortem aging. Meat Science, 64, 69-75.
Koohmaraie, M., Matthew, K., Steven, D., Shackelford, V. E., and Tommy, L. W. 2002. Meat tenderness and muscle growth: is there any relationship? Meat Science, 62, 345-352.
Koohmaraie, M., Seideman, S. C., Schollmeyer, J. E., Dutson, T. R., and Crouse J. D. 1987. Effect of post-mortem storage on Ca ++ dependent proteases, their inhibitor and myofibril fragmentation. Meat Science, 19, 187–196.
Koohmaraie, M., Shackelford, S. D., and Wheeler, T. L. 1996. Effects of a beta-adrenergic agonist and male sex condition on muscle growth and meat quality of callipyge lambs. Journal of Animal Science, 74, 70.
Korhonen, R. W., Lanier, T. C., and Giesbrecht, F. 1990. An evaluation of simple method for following rigor development in fish. Joumal of food Science, 55(2), 346.
Koteng, D. F. 1992. Markedsundersokelse, Norsk laks. pp.165. Bergen, Norway. Fiskerinaeringsens Landsforening.
Krebbe, B., Maste, A., and Kooets, M. M. 2002. Qudity and storage stability of high pressure preserved green beans. Joumal of Food Engineering, 54, 27-33.
Lamminen, M. O., Walker, H. W., and Weavers, L. K. 2004. Mechanismsand factors influencing the ultrasonic cleaning of particle-fouledceramic membranes. Journal of Membrane Science, 237(1–2), 213–223.
Leighton, T. G. 1998. The principles of cavitation. In: Povey M. J. M. and Mason T. J. (eds). Ultrasound in food processing., pp. 1-182. London: Blackie Acadmic and Professional.
Lyng, J. G., Allen, P., and McKenna, B. 1998a. The effects of pre- andpost-rigor high-intensity ultrasound treatment on aspects of lambtenderness. Lebensmittel Wissenschaft und Technologic, 31(4), 334–338.
Lyng, J. G., Allen, P., and McKenna, B. M. 1997. The influence of high intensity ultrasound baths on aspects of beef tenderness. Journal of Muscle Foods, 8, 237-249.
Lyng, J. G., Allen, P., and McKenna, B. M. 1998b. The effect on aspects of beeftenderness of pre- and post-rigor exposure to a high intensity ultrasound probe. Journal of the Science of Food and Agriculture, 78(3), 308–314.
Malle, P., and Tao, S. H. 1987. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection, 50(9), 756-760.
Marseno, D. W., Hori, K., and Miyazawa, K. 1993 .Purification and properties of memebeane bound 5’-nucleotidase from black rock fish (Sebasted inermis) muscle. Journal of agricultural and food chemistry, 41, 863-869.
Mason, T. J., Paniwnyk, L., & Lorimer, J. P. 1996. The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3(3), 253–260.
Massa, A. E., Palácios, D. L., Paredi, M. A., and Crupkin, M. 2005. Postmortem changes in quality indices of ice stored flounder (Oaralichthys patagonicus), Journal of Food Biochemistry, 29, 570–590.
McClements, D. J. 1995. Advances in the application of ultrasound in food analysis and processing. Trends in food science and technology, 6, 293–299.
Nishihara, T., and Doty, P. 1958. The sonic fragmentation of collagen macromolecules. Proceedings of the National Academy of Sciences, 44, 411–417.
Norman, F. H., and Benjamin, K. S. 2000. Seafood Enzymes Utilization and Influence on Postharvest Seafood Quality, pp.51-55. New York. Marcel Dekker, Inc.
Ocaño-Higuera, V. M.,. Marquez-Ríos, E., Canizales-Dávila, M., Castillo-Yáñez, F. J., Pacheco-Aguilar, R., Lugo-Sánchez, M. E., García-Orozco, K. D., Graciano-Verdugo A. Z. 2009. Cazon fish muscle stored on ice. Food Chemistry, 116(4), 933–938.
Ogunsua, A. O., Ariahu, C. C., and Adebona, M. B. 1990. Post-harvest changes in Periwinkle(Tympanostomus fuscatus)at tropical ambient storage conditions. Lebensmittel-Wissenschaft and Technologie, 23, 343-348.
Ouali, A. 1990. Meat tenderization: Possible causes and mechanisms. A review., Journal of Muscle Foods, 1, 129–165.
Penny, I. F. 1980. The enzymology of conditioning. In Lawrie, R (ed.). Developments in Meat Science, 1, pp. 232. London : Elsevier Applied Science.
Pohlman, F. W., Dikeman, M. E., Zayas, J. F., and Unruh, J. A. 1997 .Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles. Journal of Animal Science, 75, 386-401.
Pons, M., and Fiszman, S. M. 1996. Instrumental texture profile analysis with particular reference to gelled systems, Journal of Texture Studies, 27, 597–624.
Pryor, W. A. 1976 (ed.). Free Radicals in Biology, I, pp.1-49. New York : Academic Press.
Ramirez-Suarez, J. C. and Morrissey, M. T. 2006. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle, Innovative Food Science and Emerging Technologies, 7, 19–27.
Robson, R. M., Yamaguchi, M., Huiatt, T. W., Richardson, F. L., O'Shea, J. M., Hartzer, M. K., Rathburn, W. E., Schreiner, P. J., Stromer, M. H., Pang, S., Evans, R. R., and Ridpath, J. F. 1981. Biochemistry and molecular architecture ofmuscle 10-nm filaments and Z-line. Roles ofdesmin and c~-actinin. Proc. Annu. Recip.Meat Conf. 34, pp.5-11. Chicago: National Live Stock and Meat Board.
Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 33, 678.
Saito, T., Arai, K., and Matsuyoshi, M. 1959. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries, 24, 749-750.
Sajas, J. F., and Gorbatow, W. M. 1978. The use of ultrasonics in meat technology. Die Flischwirtschaft, 6, 1009–1021.
Sato, K., Ando, M., Kubota, S., Origasa, K., Kawase, H., and Toyohara, H. 1997. Involvement of type V collagen in softening of fishmuscle during short-term chilled storage. Journal of Agricultural and Food Chemistry, 45, 343–348.
Sequeira-Munoz, A., Chevalier, D., Simpson, B. K., Bail, le., and Ramaswamy, H. S. 2005. Effect of pressure-shift freezing versus air-blast freezing of carp (Cyprinus carpio) fillets: a storage study. Journal of Food Biochemistry, 29(5), 504–516.
Seshadri, R., Weiss, J., Hulbert, G. J., and Mount, J. 2003. Ultrasonic processing influences rheological and optical properties of high methoxyl pectin dispersions, Food Hydrocolloids, 17, 191–197.
Smith, G. C., Seideman, S. C., and Carpenter, Z. L. 1979. Blade tenderizationeffects on cooking andpalatability characteristics of steaks from bullock and cow carcasses. Journal of Food Science, 42, 563-566.
Smith, S. W., Pavy, Jr. S. G., and von Ramm, O. T. 1991. High-Speed Ultrasound Volumetric Imaging System - Part I:Transducer Design artd Beam Steering. IEEE Transacfion on Ultrasonics, Ferroelectrics and Frequency Control. , 38(2), 100-108.
Steen, D., Claeys, E., Uytterhagen, I., de Smet, S., and Demeyer, D. 1997. Early post-mortem conditions and the calpain/calpastatin system in reation to tenderness of double-muscled beef. Meat Science, 45, 307-319.
Suzuki, T. 1981(ed.). Characteristics of fish meat and fish protein. Fish and Krill Protein, pp.1-56. London: .Applied Science Publishers Ltd.
Takahashi, K., and Hattori, A. 1989. α-actin is acompoment of the Z-filament, a Strucctural backbome of skeletal musle Z-disks. Journol of biochemistry, 105, 529-536.
Takahashi, K., Hattori, A., and Kuroyanagi. H., 1995. Relationship between the trans location of paratropomyosin and the restoration of rigor –A molecular mechamnism of meat tenderization. Meat Science, 40, 413-423.
Hattula, T., Luoma, T., Kostiainen, R., Poutanen, J., Kallio, M., and Suuronenc, P. 1995. Effects of catching method on different quality parameters of Baltic herring (Clupea harengus L.). Fisheries Research, 23, 209-221.
Tappel, A. L., Miyad, D. S., Sterling, C., and Maier, V. P. 1956. Meat tenderization. II. Factors affecting the tenderization of beef by papain. Food Research, 21, 375-383.
Tarladgis, B. G., Watts, B. M., Younathan, M. T., and Dugan, L. R. J. 1960. Distillation method for the quantitative determination of malonaldehydein rancid foods. Journal of the American Oil Chemists' Society, 37(1), 44-48.
Tasi, M. J. and Pan, B. C. 1988. Biochemical changes of grass shrimp (Penaeus monodon) during chilled storage . Journal of the Fisheries Society of Taiwan, 15(1), 49–58.
Taylor, R. G., GEEsink, G. H., Thompson, V., Koohmaraie, F., and Goll, D, E. 1995. Is Z-disk deagration responsible for postmortem tenderization? Journal of Animal Sciece, 73, 1351-1367.
Tyszkiewicz, I., and Jakubiec-Puka, A. 1995. Ultrastructure of mechanically tenderized pork muscle. Meat Science, 41, 273-282.
Underkofler, L. A., Barton, R. R., and Rennert, S. S. 1958. Microbial process report: Production of microbial enzymes and their applications. Applied Microbiology, 6, 212-221.
Vieira, A. D., Guesdon, A. M., de Passillé, M. A., von Keyserlingk, G., and Weary, D. M. 2008. Behavioural indicators of hunger in dairy calves. Applied Animal Behaviour Science, 109, 180–189.
Villamiel, M. and de Jong, P., 2000. Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating, Journal of Food Engineering, 45, 171-179.
Vinatoru, M., 2001. An overview of the ultrasonically assistedextraction of bioactive principles from herbs. Ultrasonics Sonochemistry, 8(3), 303-313.
Wang, H., Weir, C. E., Birkner, M. L., and Ginger, B. 1958. Studies on enzymatic tenderization of meat. III. Histological and panel analyses of enzyme preparations from three distinct sources. Journal of Food Science, 23, 423–438.
Watabe, S., Hwang, G. C., Ushino, H., Yamanaka, H., Hatae, K., and Hashimoto, K. 1991. Short thermal treatment effect on carp myofibril and sarcoplasmic reticulum: possible mechanisms in rigor mortis acceleration by arai treatmeat. Journal of Food Science, 56, 653.
Watabe, S., Ushio, H., Iwanoto, M., Yamanaka, H., and Hashimoto, K. 1989. Temperature-dependency of rigor-mortis of fish muscle :Myofibrillar Mg-ATP activity and Ca uptake by sacroplasmic reticulum. Journal of Food Science, 54, 1107.
Williams, A. R. 1983. Ultrasound: biological effuects and potentialhazards, pp.1-321. London: Academic Press.
Xargayo, M., and Lagares, J. 1992. Computerized massaging of meat. Fleishwirtschaft, 4, 28–35.
Yamada, K., Harada, K., Kawabara, T., Itoh, R., and Tsukamoto, S. 1983. Comparative rates of ATP degradation in rested and exhausted young yellowtail Seriola quinqueradiata. Journal of the Shimonoseki University of Fisheries, 31, 59-63.

QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top