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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39167

Title: Study on the use of small sharks for fish ball production
以沙條製成魚丸之最適加工方法
Authors: Sen Shyong JENG;Deng Fwu HWANG
Contributors: 國立臺灣海洋大學:食品科學系
Date: 1979-06
Issue Date: 2016-11-24T08:55:16Z
Publisher: 臺灣水產學會刊
Abstract: Abstract: Small sharks are the most abundant fish species used as raw materials for making minced fish products in Taiwan. In order to improve the quality of minced fish products, the processing method of using small sharks to produce fish balls was studied. It was found that the best quality could be obtained when (1) water content of the minced fish was kept at its present level, i. e. 78.5%, (2) the fish balls were cooled in air rather than in running water, (3) the minced fish was heated at 90℃ for 30 minutes or set at 30℃for 1 hour then heated at 90℃ for 30 minutes. Quality of fish balls made of iced or frozen small sharks and from frozen minced small shark (salted and unsalted) was studied. It was found that iced fish must be used within 5 days after catching. The -20℃ frozen stored fish could be used within 2 months. Frozen unsalted minced fish stored at -20℃ for 3 months could still make good quality fish bails; even those that stored for 5 months could make acceptable fish balls. The frozen salted fish, was good for making good quality fish balls only within 2 months' storage. Therefore, the best way to keep small sharks as raw material for manufacturing fish balls is to make frozen unsalted minced fish and the storage time at -20℃ is about 5 months. It was also found that storage in polyester or polyethylene bags temperature of 2 to 4℃ kept the product in good quality for 4 days.
Relation: 6(2)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39167
Appears in Collections:[食品科學系] 期刊論文

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