Development of Spreaded Mayonnaise-Like Food from Mackerel Flesh

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Project title

Code/計畫編號

91農科-4.1.2-漁-F1

Translated Name/計畫中文名

鯖魚肉作為塗抹式沙拉醬食品的開發

Project Coordinator/計畫主持人

Jenn-Shou Tsai

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=940841

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)

鯖魚肉蛋白質經酵素水解後,可增加消化與吸收,而提高其營養價值,並且具有降低高血壓的生理機能特性.因此,本研究的目的擬以蛋白酶進行鯖魚肉水解後,利用高壓均質乳化技術開發一種塗抹式沙拉醬食品,以提升鯖魚肉的加工利用性. The mackerel protein was hydrolyzed with protease to produce hydrolysates. These hydrolysates could increase the digestion and absorption, and then enhance the nutritious value and have antihypertensive effect. Therefore, the purpose of this study will be to use the mackerel as a material, and undertake fish protein hydrolysis using various protease, to produce hydrolysates. These hydrolysates was homogenized with high-pressure colloid mill and emulsifying technique to develop one spreaded mayonnaise-like food, then increase the processing utilization of mackerel flesh.

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Development of Spreaded Mayonnaise-Like Food from Mackerel Flesh

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