Studies of various Allium species on improving the shelf-life and flavoring of Tilapia

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 博碩士論文 > Item 310904400/2907

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題名:	Studies of various Allium species on improving the shelf-life and flavoring of Tilapia
作者:	Wei-Ming Chen
貢獻者:	Department of Health and Nutrition Biotechnology?????
關鍵詞:	tilapia
日期:	2009
上傳時間:	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.
顯示於類別:	[食品營養與保健生技學系] 博碩士論文

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