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Changes in Extractive Nitrogenous Components and Quality of Canned Milkfish during Thermal Sterilization
|Keywords: ||虱目魚 加熱殺菌 游離胺基酸 核苷酸 肌酸酐|
milkfish;thermal sterilization;free amino acids;nucleotide;creatinine
|Issue Date: ||2017-07-11T06:39:46Z
Abstract:The proximate composition of three kinds of canned milkfish in brine, tomato sauce, and soybean oil, respectively, showed a little change during thermal sterilization. However, the values of L and (+b) increased considerably. A decrease of the total free amino acids (FAA) was found in the three products, of which the product in tomato sauce decreased at a lower rate. Consequently, most of individual FAA decreased after sterilization. Taurine and histidine decreased by 17~24 and 5~16%, respectively. Of nucleotide-related compounds, the ATP, ADP, and IMP decreased after sterilization, while AMP, inosine, and hypoxanthine increased. Among other extractive nitrogenous compounds, creatinine increased in large quantity. The levels in the three products before sterilization ranged from 1.1~1.3mg/100g, and increased as much as to 35~40mg/100g after sterilization. The volatile basic nitrogen (VBN) and NH3 also increased. Urea, not present in the products before sterilization, was found in the sterilized products. Results of sensory evaluation revealed that canned milkfish in soybean oil was more acceptable than other products.
|Relation: ||22(3), pp.349-359|
|Appears in Collections:||[食品科學系] 期刊論文|
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