Effects of advance thawing methods on the physicochemical changes and quality of fish
學生姓名:
連建愷
指導教授:
劉修銘
學期:
111上
摘 要:
Fish is easily spoil at room temperature. Therefore, many technologies have been used in the food industry to extend the shelf-life of fish for ease of transport. However, the quality of frozen food is highly associated with the thawing process. Therefore, this study aimed to investigate advance methods, such as high hydrostatic pressure-assisted thawing (HPAT) and multi-frequency ultrasound assisted thawing (UAT) on the effects of fish quality. The HPAT of silver pomfret (Pampus argenteus) was conducted at different pressures. HPAT at 100 MPa could reduce 33.33% thawing time and maintain better texture characteristics, as well as a reduction in cooking loss and TBARS formation. HPAT at 100 MPa could also alleviate the protein oxidation during silver pomfret thawing process. The multifrequency UAT of the large yellow croaker (Larimichthys crocea) was conducted with different frequencies. The results indicated that multifrequency UAT treatment significantly increased the thawing rate, maintained the stability of myofibrils and reduced the lipid oxidation. The multifrequency UAT samples had better water-holding capacity (higher water-holding capacity values, lower thawing loss and cooking loss) and physicochemical quality (higher hardness, springiness, resilience, chewiness and lower total volatile basic nitrogen (TVB-N) values, thiobarbituric acid reactive substances (TBARS) values), higher immobilized water content, and lower free water content. In conclusion, HPAT was applicable to the thawing process of frozen silver pomfret. The multi-frequency UAT is an effective method to accelerate the thawing process and improve the physical and chemical properties and structural characteristics of frozen large yellow croaker. Both the HPAT and the multi-frequency UAT could be alternative advanced thawing methods of fish to provide higher post-thaw quality
專題討論20220921連建愷--摘要.pdf