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Changes in Microbial and Sensory Qualities and Taste Components in Tuna Sashimi during Storage
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-28T05:51:24Z
Abstract:Tuna sashimi is a kind of seafood with high value and is widely preferred by consumer in the domestic market. On consumption, the requirement of quality is high due to sashimi is eaten as raw state. In addition to match the microbial quality of National standard for foods eaten as raw, its sensory property may be the most important factor deciding the degree of consumer acceptance. On the other hand, it is well known that after death, the freshness of fish muscle lowers gradually as the storage time increased. This will also cause change in flavor characteristics of fish muscle. Information on the related studies, however, is scanty. The purpose of this project is attempted to investigate the changes of sensory properties, free amino acids, and ATP (adenosine triphosphate) and its related compounds in the muscle of yellowfin tuna during storage at different temperatures (0, 5, 10, and 25 ℃). Based on the results of sensory test and the changes in levels of taste components and a freshness indicator (K-value), the influences of storage temperature and time on the individual quality parameters are then evaluated. At the same time, the shelf life for consumption as sashimi with good quality is also discussed. It is expected that the results obtained from this study can provide available information on quality changes of tuna sashimi under different storage temperatures.
|Appears in Collections:||[食品科學系] 研究計畫|
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