ASIA unversity:Item 310904400/2907
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 94286/110023 (86%)
造访人次 : 21693908      在线人数 : 635
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧：
  • 您可在西文检索词汇前后加上"双引号"，以获取较精准的检索结果
  • 若欲以作者姓名搜寻，建议至进阶搜寻限定作者字段，可获得较完整数据
    •  进阶搜寻


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://asiair.asia.edu.tw/ir/handle/310904400/2907


    题名: Studies of various Allium species on improving the shelf-life and flavoring of Tilapia
    作者: Wei-Ming Chen
    贡献者: Department of Health and Nutrition Biotechnology?????
    关键词: tilapia
    日期: 2009
    上传时间: 2009-11-16 08:08:04 (UTC+0)
    出版者: Asia University
    摘要: Abstract
    In this study we explore the application potentials on using the spicy vegetables extracts to prolong the shelf-life of the Tilapia under 4?
    cold storage. During the storage time, the specimens of tilapia was examined on the aspects of their pH value, moisture content, water activity, water holding capacity, color difference (L.a.b value), VBN (volatile basic nitrogen ), TBA (thiobarbituric acid), aerobic plate count (APC), SDS-PAGE, total free amino acid, and sensory evaluation.
    Basing on the VBN, TBA, aerobic plate count, SDS-PAGE, and the sensory evaluation, we found that experimental groups were better than the control group. The addition of acetic acid buffer had the better quality, particularly in the garlic aqueous, extracts and the addition of acetic acid buffer had the best quality. The aqueous extracts of these spicy vegetables show significant antimicrobial activity, thus resulting in prolonged shelf- life for the tested Tilapia.
    According to the sensory evaluation of the Tilapia it showed that four different Allium species aqueous extracts can significantly reduce the off-flavors of tilapia, and to improve the taste of products, so it could upgrade its sensory scores. Garlic aqueous extracts with or without citric
    acid gained the better sensory evaluation score.
    显示于类别:[食品營養與保健生技學系] 博碩士論文

    文件中的档案:

    档案 描述 大小格式浏览次数
    0KbUnknown555检视/开启
    2907.docx12KbUnknown187检视/开启


    在ASIAIR中所有的数据项都受到原著作权保护.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈