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The Comparison of Meat Quality,Flavoring Components and Processing Characteristics of Milkfish Raised with Different Diets and Cultured Methods
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-28T05:52:07Z
Abstract:Milkfish aquaculture is an important sector in Taiwan, but little study has been done on the quality of milkfish. The objectives of this project is to investigate the meat quality, flavoring components, and sensory evaluation of milkfish raised with different diets (natural and artificial diets) and cultured methods (salted and fresh water). The relationship between proximate compositions, specific nutrient (taurine), free amino acids, ATP-related compounds, condition factor, hepatosomatic index and diets and cultured methods are also investigated to find the suitable indicators for discriminating the quality of different sources of milkfish. This project will provide the information for market promotion of milkfish, and for aquaculture farmers to produce milkfish with good taste, color, texture and nutrition, The results will also provide information regarding the evaluation and certification for the quality of milkfish products.
|Appears in Collections:||[食品科學系] 研究計畫|
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