| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === The cultured milkfish is one of most favorite fish in Taiwan. The processed products of milkfish include milkfish ball, dried fish floss, pu-shao fish maw, canned fish slices, etc. This study investigated the effect of alcohol adding on the processing suitability of the milkfish back muscle. Different volume of alcohol was added and grinded with the milkfish muscle to form surimi (or minced fish meat). The physical-chemical properties of the surimi were analyzed. Furthermore, the surimis were treated at various time-temperature experiment designs and the physical-chemical properties of the surimi were analyzed. The results showed that the gel strength of surimi with 5% alcohol increase
obviously at 20℃ and 50℃. The gel formation temperature of milkfish muscle ranges from 45 to 50℃. The suwari temperature of milkfish muscle ranges from 50℃ to 60℃. The swuari temperature of surimi for milkfish grinded with alcohol significantly decreased between 60℃ to 70℃. The results of various salt-alcohol experiment designs also revealed that the texture characteristics index such as deformation, chewing, and gumminess from the surimi from the addition with 2.5% sodium chloride and 1% alcohol . After two steps processes(the first is to preprocess surimi at 45-50 ℃,10 min and the second is to heat surimi at 90-95℃,10min), obviously ascend in Hardness10.00、Chewiness 52.16、Gumminess 6.92,We concluded that the ethanol soluble protein of milkfish muscle was extracted during grinding process and it altered the physical properties of the surimi-based product.
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