English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2350612      Online Users : 33
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37181

Title: 黃鰭鮪魚肉於低溫貯藏中鮮度與官能品質的變化
Changes in Freshness and Sensory Qualities of Yellowfin Tuna Muscle Stored at Refrigerated Temperatures
Authors: 邱思魁
丁任法
Contributors: 國立臺灣海洋大學:食品科學系
NTOU:Department of Food Science
Keywords: 鮪魚;生魚片;貯藏;鮮度;官能性質
Tuna;Sashimi;Storage;Freshness;Sensory property
Date: 2005
Issue Date: 2016-01-12T05:47:58Z
Publisher: 臺灣農業化學與食品科學
Abstract: Abstract:This study investigated the changes in freshness and sensory qualities of yellowfin tuna muscle stored in ice and at 5℃ and 10℃ for seven days. Levels of pH and free amino acids changed very little during storage, but histidine content started to decline after 6 days of storage at 10℃. Volatile basic nitrogen did not increase until five days of storage at 10℃. Total plate count (TPC) and K-value increased with storage time. TPC of the samples stored at 5℃ for six days and 10℃ for five days exceeded 10^5 CFU/g the quality standard for raw seafood consumption. Among the color changes, Hunter's a-value declined. An acceptance test for the sashimi showed that the acceptability scores for color, texture, odor, taste, and overall acceptance decreased linearly with storage time. The shelf-life of the five attributes predicted by the linear regressions of the storage time for acceptance were found shorter than that predicted from the TPC changes. Shelf-life based on the attribute of taste was the shortest, followed by that based on odor. Good correlations were also observed between the chang.
Relation: 4(43),pp.287-294
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37181
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML56View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback