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冷燻海鱺之加工研究

  • 日期:93-07-02
  • 年度:2003
  • 領域:生物技術領域
  • 主持人:林俊辰
  • 研究人員:彭昌洋、蔡雪貞、潘惠婉

九十一年度計畫中,已完成冷燻海鱺加工技術之初步探討。今年度的計畫,將進行三項工作,分別為:(1)將冷燻海鱺儲存於-5℃和-20℃中,每隔一月取樣一次,測定其物性、顏色、pH、VBN、TBA、APC及PPC等指標之變化情形,並將已存放0,1,3,6個月的試樣進行官能品評,以評估其儲藏中之品質穩定性。(2)比較以低發煙點煙燻機及高發煙點煙燻機進行加工處理之產品品質。(3)實施小規模量產,進行市場接受性之調查,並據以修改加工條件。

研究報告摘要(英)


We finished the preliminary research on the processing condition for cold smoked cobiaRachycentron canadumin in 2002. In this year (2003), three main works will beexperimented. The frist one is to understand the quality stability of cold smoked cobiaduring low temperature storage. The samples which are store at -5℃ and -20℃ will beexamined in the texture, color, pH, VBN, TBA, APC and PPC monthly. The sensoryevaluations that samples will be stored for 0, 1, 3, and 6 months will be compared. Thesecond one is comparing the quality of product that is smoked by low temperaturegenerator smoke house with that by high temperature generator smoke house. Finally, asmall pilot scale cold smoked cobia will be prepared for investigation of marketacceptability and be used for modifying the processing condition of the products.