| 英文摘要 |
Tilapia is one of the abundant fish products in Taiwan, which its skin is often used as a rubbish handling. Every year, the disposal is up to one hundred thousand tons. Due to the richness of collagen, it is suitable to utilize as a practical raw material. If using the smoked technology in the process of Tilapia, it will be very suitable to fit the taste of Taiwanese. Nowadays, most smoked food device in this industry mostly are belonging to hot-smoked ones which generate buckling and crinkle fold when heating,which may lead to deformation as the result of its defect of visual sense and appearance. In terms of this problems, this experiment utilize air condition system to make the smoked material firstly smoke and then by means of cooling system to cool down the smoked gas to generate the result of cold-smoked. This way could not only make its appearance look undamaged and crinkle-fold, but let users enjoy the special taste sense and in addition, have the function of fresh conserving. We conduct this experiment to observe the changes in the quality of vacuum-packed cold-smoked Tilapia-skin product evaluated at different storage times. We hope to find the best storage conditions for the processing of cold-smoked tilapia-skin.The experiment utilize the super cold-smoked principle in Tilapia:?its benefits are as following (1) smoke flavor quick into internal of tilapia skin (2) don't damage the epidermal tissue (3) reduce the contraction (4) collagen won’t generate glutinosity and contraction.? |