| 英文摘要 |
Milkfish is the second largest cultured fish species in Taiwan. The milkfish flesh is not a popular cooking food, because it contains little lipids, has many fishbones, and tastes astringently. Therefore, in this study we used the low cost milkfish flesh with the fishbones to develop the floss of high calcium content to increased its added values. The specimens of fish floss was evaluated based on the following aspects: the calcium content, color difference (L,a,b value), water activity, water count, acid value, TBA value, volatile basic nitrogen (VBN), aerobic plate count, and sensory evaluation.
In this study we have successfully developed the high calcium content fish floss with unsaturated oil, the results are summarized in the following:
(1)?? The optimal deboning conditions are 1.21kg/cm2, 121 ℃, 60 min.
(2)?? The ideal receipt for fish floss is 20% crystal cane sugar, 10% olive oil, 2.5% fish bone powder, and 18 mg vitamin E.
(3)?? With the right control on water activity plus the addition of vitamin E, we have successfully developed a high quality of fish floss for the health of people. |