Different Methods to Extend Fish Fillets Shelf Life During Chilled Storage
學生姓名:
薛智元
指導教授:
龔瑞林
劉昌樹
劉昌樹
學 號:
10332002
學期:
104上
摘 要:
Fish and fishery products are important economical aquatic food product due to their high nutritional value, excellent flavor and taste. However, fresh fish products are highly perishable food and generally spoil faster than other muscle materials. The inherent quality of seafood makes it more susceptible to food borne hazards. Thus, effective methods for extending shelf life and improving quality of fresh fish are necessary.
First study aimed to assess the influence of E-beam irradiation (0, 0.5, 1,2 and 3 kGy) on the quality of vacuum-packaged fillets of salmon and to find the lowest, but still efficient dose of irradiation to prolong the shelf life of salmon fillets.
Second study was to evaluate the potential effects of tea polyphenols and ros
emary extract as antioxidants on the quality and shelf life of crucian carp during chilled storage.
Third study was aimed to use the combination of licorice extract or citric acid with chitosan to enhance the quality of refrigerated fresh fish fillets of Japanese sea bass, which is an important aquaculture species in China and Asia.
First study aimed to assess the influence of E-beam irradiation (0, 0.5, 1,2 and 3 kGy) on the quality of vacuum-packaged fillets of salmon and to find the lowest, but still efficient dose of irradiation to prolong the shelf life of salmon fillets.
Second study was to evaluate the potential effects of tea polyphenols and ros
emary extract as antioxidants on the quality and shelf life of crucian carp during chilled storage.
Third study was aimed to use the combination of licorice extract or citric acid with chitosan to enhance the quality of refrigerated fresh fish fillets of Japanese sea bass, which is an important aquaculture species in China and Asia.
10332002-3.pdf