Optimal Process Conditions of Spread Food from Mackerel Flesh

View Statistics Email Alert RSS Feed

Information

Details

Project title

Code/計畫編號

92農科-5.1.2-漁-F2

Translated Name/計畫中文名

鯖魚肉塗抹醬食品最適加工條件之建立

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=962261

Year

2003

Start date/計畫起

01-06-2003

Expected Completion/計畫迄

01-12-2003

Bugetid/研究經費

640千元

ResearchField/研究領域

食品科技(農)

以鯖魚熟精肉為原料,利用商業用蛋白酶(Flavourzyme)進行輕度水解,而製得風味佳之泥狀水解物.接著再以均質乳化技術可製得微細乳化狀之塗抹醬食品.鯖魚肉蛋白質經酵素水解後,將可增加消化與吸收,而提高其營養價值,並且具有抗氧化與降高血壓的生理效果.因此,本研究擬以蛋白酶進行鯖魚肉水解後,利用乳化技術開發一種塗抹醬食品,並建立其最適加工條件. The cooked mackerel flesh was used as raw material, and a good taste of pasty hydrolysate was obtained by partial hydrolysis with commercial protease (Flavourzyme). Then, a fine and emulsified spread food was produced by emulsifying techniques. The hydrolysates will increase the digestion and absorption, and enhance the nutritious value and also have antioxidative and antihypertensive effect. Therefore, the purpose of this study will undertake mackerel fish protein hydrolysis and develop one spread food with emulsifying technique, and establish its optimal process conditions.

DSpace CRIS

Optimal Process Conditions of Spread Food from Mackerel Flesh

Details

Description