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Studies on the New Technology and Packaging Materials to Preserve Freshness of Seafoods
|Contributors: ||NTOU:Department of Food Science|
|Issue Date: ||2011-06-28T05:52:18Z
Abstract:This project will explore novel handling and packaging methods for increasing the product quality image and market competitiveness of domestic fish species with high economic value. After their capture by domestic fishermen, tuna, cobia, or Epinephelus will be stored at different chilled temperatures to simulate the cold-chain distribution conditions. Different handling techniques will be applied to the fish samples. These include: (1) contact with antimicrobial and antioxidant compounds; (2) subject to temperature variations; (3) storage using the (Japanese) controlled freezing point technique; (4) packaged in different packaging materials by different packaging methods. The effects of these different treatments on improving the freshness, extending the shelf-life, and optimizing the sensory attributes of fish samples will be evaluated. In addition, novel design of packaging gift box will be adopted to help increase the quality image and market competitiveness of high-value supreme (frozen) fish products made in Taiwan.
|Appears in Collections:||[食品科學系] 研究計畫|
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