English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28611/40649
Visitors : 650496      Online Users : 50
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/987654321/37285

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

Files in This Item:

File Description SizeFormat
index.html0KbHTML96View/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