| Summary: | 碩士 === 國立屏東科技大學 === 熱帶農業暨國際合作研究所 === 93 === Milkfish (Chanos chanos) has become one of the major pond-reared fish in Taiwan since the success of artificial propagation in early-’80s. Normally, the special flavor, so-called umami, of seafood comes from free amino acids and nucleosides. There are more umami factors such as glycine, alanine, and inosine monophosphate in the muscle of milkfish than in other fishes, but the spiny dorsal muscle is the limited factor for it to be processed. The ventral muscle is fatty, juicy, tender and less bone than the dorsal part, so it is usually sold in higher price. The dorsal muscle is usually prepared as surimi and fish ball and less accepted by the restaurant and institutional food. In order to increase the value added of the dorsal parts, this study tried to improve the quality of the dorsal flesh by processing techniques. Moreover, developing the boneless-like milkfish cube as an institutional food was the final goal.
In order to solve the spiny problem for getting the boneless-like milkfish, the high pressure cooking time, vacuum-massage and the pH of soaking solution were surveyed in this study. The results showed that cooking in 121℃, 1.2 Kg/cm2 for 35 minutes could soften the bone in the milkfish, the vacuum-massage could improve the springiness and NaCl absorbance. Adding 0.834% NaHCO3 could increase the recovery after cooking, tenderness and the springiness of the meat also could be increased. The sample with 0.834% NaHCO3 and 0.3% polyphosphate could get higher score in overall acceptance. The boneless-like milkfish cube could be stored in -18℃ for not over 5 weeks , for the VBN was 27.30 + 0.26 mg/100g in the 6th week, if the storage temperature was -30℃ , the shelf-life of the boneless-like milkfish cube would be for 7 weeks..
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