National Taiwan Ocean University Institutional Repository:Item 987654321/46469
English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28611/40652
Visitors : 754285      Online Users : 48
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item:

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
Appears in Collections:[Department of Food Science] Periodical Articles

Files in This Item:

File Description SizeFormat

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