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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46469

Title: Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability
Authors: Tung-Hai Pi
Chyuan-Yuan Shiau
Chun-Ju Chang
Wen-Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: dolphinfish
Fish chiffon cake
unicorn filefish
free amino acid
aerobic plate count
total volatile basic nitrogen
Date: 2017
Issue Date: 2018-05-21T02:42:51Z
Publisher: Journal of Aquatic Food Product Technology
Abstract: Abstract: Thirty percent flour was substituted with dolphinfish (Coryphaena hippurus) and unicorn leatherjacket (Aluterus monoceros) paste in a cake recipe to evaluate the quality and shelf life of fish chiffon cakes stored at 4℃ and 25℃. Proximate composition, free amino acid (FAA), aerobic plate count (APC), total volatile basic nitrogen (T-VBN), and texture profile and sensory evaluation of fish chiffon cakes were conducted. Fish paste addition increases proteins. Cakes made with dolphinfish paste had the highest FAA content, followed by the cake made with unicorn leatherjacket. Histidine is the predominant FAA in dolphinfish chiffon cake, and it is significantly higher than the other two cakes. T-VBN values and APC increased with the addition of fish paste and was lower than the upper limit of acceptable fish products during storage period. The hardness of the two fish cakes was slightly lower than the control after 1 and 2 days storage at 25℃ or 3 and 5 days storage at 4℃ and increased during storage. Sensory evaluation showed no significant differences among the ordinary cake and two fish chiffon cakes for odor, texture, flavor, and overall acceptability. Therefore, incorporation of white fish meat is feasible for chiffon cake.
Relation: 26(8) pp.969-978
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46469
Appears in Collections:[食品科學系] 期刊論文

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