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题名: Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)
作者: Cheng Lin Tsai
Chyuan Yuan Shiau
Wen Chieh Sung
贡献者: 國立臺灣海洋大學:食品科學系
日期: 2018-02
上传时间: 2018-11-07T08:45:40Z
出版者: Journal of Food Processing and Preservation
摘要: 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.
關聯: 42(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51016
显示于类别:[食品科學系] 期刊論文

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