The possibility of using algae to make seafood flavorings
學生姓名:
林純玉
指導教授:
方銘志
學期:
111上
摘 要:
With the rise of global warming, animal welfare, and health issues, vegetarians have increased dramatically, there are estimated 375 million vegetarians in the world in 2020. Nowadays, food market is full of various kinds of artificial meat. However, compares to the wide selection of artificial meat, plant-based aquatic products are rare, and there is shortage of academic literature. The purpose of this report is to analyze a variety of algae and their volatile compounds at different stages of growth through sensory evaluation and instrumental analysis in order to identify the most suitable ingredients for seafood flavorings. The results showed that microalgae was detected in higher amounts of glutamic acid, alanine and arginine than algae. Thus, Rhodomonass salina, Tetraselmis chui and Phaeodactylum tricornutum were the most promising microalgae for plant-based seafood flavorings. Volatile compounds such as dimethyl sulfide, aldehydes, ketones and alcohols (hexanal, heptanal, 1-octen-3-ol and 3,5-octadien-2-one, etc.) were considered to be the source of flavor in aquatic products. Furthermore, different growth stages had a great influence on the flavor of microalgae. Therefore the growth stage of microalgae should be taken into consideration in the manufacturing process of plant-based seafood flavorings to make the finished product more similar to the real seafood flavorings.
摘要 (13).pdf