Enhancing Saltiness Perception by Chitin Nanofibers on Cured Tilapia Fillets
學生姓名:
薛智元
指導教授:
劉昌樹
蔡敏郎
蔡敏郎
學 號:
10332002
學期:
104下
摘 要:
Fish fillet seasoning by curing with table salts has been heavily used for centuries all over the world. However, excessive sodium chloride intake recently was reported to significantly relate with the risk increase of cardiovascular disease, which is the leading cause of death especially in industrialized countries. Therefore, for satisfying consumers on health and appetite, decreasing salt usage but remaining desired salty intensity of finished products becomes a necessary challenge of food producers. This study was to develop a new seasoning agent to enhance the saltiness, but decrease the usage of sodium chloride during curing process of tilapia fillets. Chitin nanofibers, CNF, prepared from the exoskeleton of squids after chemical treatment and ultrasonication, was used as an agent by adding into brine treatments. A little decreasing of deacetylation and destruction of crystallization was found in β-chitin nanofibers compared to β-chitin. Six brine treatments were prepared with distilled water and 0.05% CNF solutions and mixed with the ratios of 100:0 (Control), 80:20 (CNF20), 60:40 (CNF40), 50:50 (CNF50), 40:60 (CNF60), 25:75 (CNF75), tilapia fillets were cured with 4% (w/v) sodium chloride brine treatments for 3 h at 4℃. Sensory evaluations were determined to evaluate the saltiness, astringency and overall liking of all groups. CNF40, CNF50, CNF60 showed significantly higher saltiness scores than control, especially CNF50 had the highest. In addition, there were no significant different between control and each treatments in astringency and overall liking. Moreover, adding 0.3% citric acid with CNF50 solutions can significantly enhance the saltiness perception of Tilapia fillets. Also, there were no significant different between control and each treatment in sourness and overall liking. These results suggest that β-chitin nanofibers could strengthen salty intensity of sodium chloride and benefit the development of reduced sodium processed foods.
1042-seminar-abstract.pdf