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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51286

Title: Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation
Authors: SHANN-TZONG JIANG
MING-LANG HO
SHENG-HO JIANG
LEAH LO
HSING-CHEN CHEN
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: mackerel
surimi
alkaline wash
ozonation
Date: 1998
Issue Date: 2018-11-21T08:00:55Z
Publisher: Journal Of Food Science
Abstract: Abstract: Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100 g) and total pigments (78.5 to 15.5 mg/100 g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.
Relation: 63(4) pp.652-655
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51286
Appears in Collections:[食品科學系] 期刊論文

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