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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/44918

Title: The effects of salt shock on the performance of a submerged biofilter in the recirculating eel culture system
Authors: Tseng, K.F.;Chiou, J.H.;Shyu, C.Z.;Chou, S.C.;Liao, I C
Keywords: 循環水養殖系統;生物濾床;氨氮去除;鹽度效應;鰻魚養殖;Recirculating System;Biofilter;Ammonia removal;Salt Effect;Eel Culture
Date: 1997-03-01
Issue Date: 2017-12-13T03:11:29Z
Publisher: Journal of the Fisheries Society of Taiwan
Abstract: To investigate the effects of dietary fibers on the gel properties andmicrostructure of surimi-based products,2% of cellulose,agar or pectin mixedwith 4% of starch was added to marlin mince and produced surimi products.Samples mixed with 4% starch and 2% cellulose or 2% pectin significantly hadlower gel strength,higher cooking loss and expressible moisture than that with 6%starch alone(p<0.05).However,sample mixed with 2% agar and 4% starch hadhighest gel strength and lowest cooking loss,compared to those with 6% starchalone,or 4% starch and 2% cellulose or 2% pectin.According to histologicalinvestigation,gelatinized agar granules were filled in the matrix of surimi gel,which consequently increased the gel strength of the products.However,the celluloseand pectin were evenly distributed throughout surimi gels in their original andhomogenized granule forms,respectively.
Relation: 24(1), pp.63-73
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/44918
Appears in Collections:[廖一久院士專區] 期刊論文

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