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Aroma and Quality Modification of Fish Oil
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-28T05:51:38Z
Abstract:Fish oil has been increasing in market share in the last decade. In Taiwan, imported fish oil products have been certified as health food by the Health Administration. Neverthelesss, the odor of fish oil limits its use as health food or food ingredient. Taiwan exports about fifty thousands Taiwanese kilo of fish oil but imports 10 million Taiwanese kilo fish oil. In this study, survey on fatty acids, degree of oxidation indicated by UV absorbance and oxidative volatile products will be compared on fish oil produced by domestic manufacturers and those of import. Key odornotes and odorous compounds will be summarized and recommended as desirable and undesirable indices of quality. Lipoxygenase will be immobilized on oxirane acrylic beads to modify fish oil. Optimal reaction conditions will be established. Changes in quality and aroma compounds will be identified after LOX treatment. One fish oil manufacturer will be selected for collaboration to study the feasibility of upgrading fish oil processing in Taiwan.
|Appears in Collections:||[食品科學系] 研究計畫|
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