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The Product Development and Processing of Mullet Flesh
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-28T05:51:50Z
Abstract:In order to efficiently utilize mullet flesh and alleviate the marketing problem of abundant production of cultured mullet in winter season, this project will be designed to develop various processed products of mullet flesh such as frozen fillet, surimi-based product, canned product with tomato sauce and algae, and lactic acid bacteria fermented food. The quality, consumer's acceptability, marketing competitiveness, and cost of the products will be evaluated by various seafood industries to see if mullet flesh could be as raw material of processed products. Results will help marketing promotion of seasonal mullet products.
|Appears in Collections:||[食品科學系] 研究計畫|
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