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Studies on the new technology and packaging materials to preserve freshness of seafoods
|Contributors: ||NTOU:Department of Food Science|
freshness preservation;grouper;cobia;packaging technique;white shrimp
|Issue Date: ||2012-04-13T01:10:54Z
Abstract:The purposes of this project are aimed to investigate the biochemical, microbioloical, and sensory changes in giant grouper ventral and dorsal meats after being harvested and stored at different temperatures (4℃, -20℃ and 35℃). The handling and storage contditions best suitable for keeping hreshness quality and their influences on shelf life are discussed. To evaluate again the handling condition for live white shrimps and eels during postharvest cold-chain transportation out of water at low temperatures. Storages of tuna or cobia fillets with different packaging materials at -20oC and 5oC are also investigated in order to find out the methods enabling to freshness-keeping. We wull also test the use of three kinds of adhesives as related to tensile strength of the expanded polyethylene foam laminated with aluminum foil plating. And two kinds of expanded polyethylene foam insulation packages are chosen and evaluated for the effectiveness of thermal insulation and fresness-keeping of fish samples stored at 35℃, 25℃ and 5℃.
|Appears in Collections:||[食品科學系] 研究計畫|
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