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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
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

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