English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2318287      Online Users : 30
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51016

Title: Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)
Authors: Cheng Lin Tsai
Chyuan Yuan Shiau
Wen Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2018-02
Issue Date: 2018-11-07T08:45:40Z
Publisher: Journal of Food Processing and Preservation
Abstract: Abstract: Live hybrid abalones were compared to blanched abalones stored at 5 °C for 12 days. Blanching lowered the volatile basic nitrogen (VBN) value and total plate count (TPC), extending the shelf‐life of abalone from 6 to 9 days and 9 to 12 days, respectively. TPC of blanched abalone did not exceed 6 log cfu/g even after 12 days storage. The K value of raw abalone was close to 60% when stored at 5 °C for 9 days. Trimethylamine‐nitrogen (TMA‐N) levels (6.82 and 17.61 mg/100g) were detected in live abalone on days 9 and 12, respectively, while TMA‐N was undetectable in blanched abalone after 12 days storage. The K value in blanched abalone remained below 40% throughout the 12 days compared to raw abalone (82%). Taurine was most dominant among the total free amino acids (FAA) in both live and blanched abalone.
Relation: 42(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51016
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML25View/Open


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