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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37285

Title: Effect of Monascus Fermentation on the Characteristics of Mackerel Mince
Authors: Li-Jung Yin;Ming-Chu Lu;Chorng-Liang Pan;Shann-Tzong S. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Monascus fermentation;mackerel mince;fermented fish paste
Date: 2005-01
Issue Date: 2016-01-18T08:10:52Z
Publisher: Journal of Food Science
Abstract: Abstract:To improve the characteristics of fish muscle, Monascus purpureus or Monascus species was inoculated in 2.1% rice powder broth containing 30% minced mackerel tissue to produce a fermented fish product. Enterbacteriaceae, Staphylococcus, and Pseudomonas were not present during the 7 d of fermentation at 25 °C. The activities of both amylase and acidic proteases were detected after 1 and 2 d of fermentation, respectively, and further increased during fermentation. The volatile base nitrogen of all Monascus fermented samples were lower than the limit of food regulation in Taiwan (< 25 mg/100 g) even after 7 d of fermentation. Hydrolysis of the muscle protein and accumulation of free amino acid were observed. The fermented fish products had good flavor and color that were highly likeable to the sensory panel.
Relation: 70(1),pp.66-72
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37285
Appears in Collections:[食品科學系] 期刊論文

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