The Evaluation on Antioxidation and Animal Cell Biological Activity of Fermented Tilapia Foods

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Project title

Code/計畫編號

91農科-4.1.3-漁-F1(1)

Translated Name/計畫中文名

吳郭魚發酵食品之抗氧化性與動物細胞生理活性評估

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Co-Investigator(s)/共同執行人

江善宗
曹欽玉

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=940846

Year

2002

Start date/計畫起

01-01-2002

Expected Completion/計畫迄

01-12-2002

Bugetid/研究經費

469千元

ResearchField/研究領域

食品科技(農)

本計畫之研究目的在於明瞭經由乳酸菌發酵加工後的吳郭魚等水產食品,由於乳酸菌組合以及加工條件的不同,所得發酵水產食品的抗氧化性質和動物細胞生理活性之變化狀況.研究成果可使吾人明確瞭解我國所產主要養殖魚類如吳郭魚等之發酵水產食品在抗氧化性與動物細胞生理活性上具有的生理功能,進而導向於發展成為具健康形象的新型態吳郭魚等之發酵食品. The aim of this project is to study the antioxidant capacity and animal cell biological activity of lactic acid bacterial fermented tilapia foods. The variation of the antioxidant property and biological activity of the fermenting tilapia fish paste and final product will be examined while different combinations of lactic starter cultures and processing conditions are tested. The results collected from these work could help us on the evaluation of the marketing potential of these fishery fermented foods. The goal of this research is to promote our native fishery foods to be health foods and keep growing in the future.

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The Evaluation on Antioxidation and Animal Cell Biological Activity of Fermented Tilapia Foods

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