| 英文摘要 |
According to the 2005 annual report of Chinese fishery, Tilapia is the major cultured fish species in Taiwan, with an annual productions of 83471 metric tons. Therefore, it is very important for us to identify a simple, feasible, and effective method in increasing their shelf-life, which may also serve as an additional means for balancing the market demand and supply and for decreasing the economical loss due to the cold damage. The target of this project is to develop, from the cultured tilapia, a variety of prepared products. During the storage time, the specimens of the tilapia were examined on the aspects of their aerobic plate count (APC), color difference (L.a.b value), pH value, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, and sensory evaluation. The results are summarized in the following: (1) Frying pretreatment before the toasting can help maintain the body integrity of the prepared tilapia foods.
(2) Good quality of prepared tilapia products could be generally obtained when they were toasted at 200 ℃ for 20-25 minutes, or water-boiled under high sugar content for 40-60 minutes.
(3) Judging from the test results of APC, such prepared tilapia products have a self-life as long as 6~8 days, under the refrigerating storage at 5 ℃.
(4) While under the freezing storage at –18 ℃, the prepared tilapia food were found to have very good frozen stability and they can last for more than three months. |
