| 英文摘要 |
Mackerel, with abundant contents of unsaturated fatty acids such as DHA and EPA, is one of the important fishery products for Taiwan, China, Korea, and Japan.? The most common consumption for mackerel processing has been canning.? This project aims at developing more versatile utilization for mackerel to enhance its application value, and benefitting the sustainable management for mackerel industries.? The objects consist of new product development for higher added values, optimization of mackerel ham processing, and the effect of storage on the freshness or deterioration of the processed products.? The important items to be implemented include the prototype manufacturing of mackerel ham, general nutritional assays and texture profile analyses, and identification of the taste substances.? The freshness and microbial investigation, along with the organoleptic evaluation will be conducted for the optimization of mackerel ham processing.? The expected benefits comprise the development of mackerel processing technology, enhancement of utilization perspectives which would ultimately broaden the marketing for one major fishery resource.? Through the study of quality attributes, texture, nutritional compositions, etc, more resourceful developments of mackerel could be expected. |