Effects of Different Concentrations of Sodium Nitrite on Smoked Red Tilapia, Oreochromis sp.

• Main Authors: Yang Gwo-Chian, 楊國仟
• Other Authors: Yang Chi-Ching
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/12373986774067754235

碩士 === 國立屏東科技大學 === 熱帶農業暨國際合作研究所 === 93 === After the red tilapias were treated with different concentrations of sodium nitrite, the data showed that the more concentration of sodium nitrite was treated, the more red color. The smoke processing showed the similar effect. There were no difference in the pH value between all the treatment. The treatment with drying and non-vacuum packaged increased after 4 months as result of producing mould. The yields conform to the storage requisition due to the water activity between 0.60 and 0.85. The water activity of the treatment with drying and non-vacuum packaged increased after 4 months as result of developing mould. The longer the fish was dried, the higher the shear value of the yield. The shear value decreased during storage, above all, after 4 months. The treatments with drying had the highest Hunter L value. The more sodium nitrite was treated, the higher Hunter a value found. The fish treated with smoking had the highest Hunter a and b value, and lowest L value. The Hunter a value decreased, and the L and b value increased, during storage. The total bacteria count increased during storage; the treatments with non-vacuum packaged developed up to 105 after 4 months, but the yields treated with vacuum packaged produced bacteria less than 105. The result of the sensory diagnosis displayed that the red tilapia treated with smoking process had the best red color intensity, flavor, texture, taste and acceptability. We suggest that the concentration to add of sodium nitrite is suitable at 600ppm, and by having the aid of vacuum package, the smoke processing accomplished the purpose of improving color and preserved effect.