| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系所 === 98 === 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 several thousand tons. 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 these problems, this experiment was to utilize air condition system to make the smoked wood smoking firstly and then through the cooling system to cool down the smoked gas to generate cold-smoked effect. By this way could not only make Taiwan Tilapia’s appearance look undamaged and no shrink, but also let consumers enjoy the special taste. In addition, smoked have the preserving function. If using the smoked technology in the process of Taiwan’s Tilapia-skin, it will be very suitable to fit the tase of Taiwanese. We conduct this experiment to observe the changes of quality of vacuum-packed super cold-smoked Tilapia-skin product after different storage times to find the best storage condition. Tilapia-skin was smoked by super cold-smoked (0℃) method, and its benefits was confirmed that as following. First the epidermal tissue won’t damaged and secondly the epidermal shrink phenomenon was reduced and thirdly tissue won’t generate glutinosity and finally microbial growth was
reduced. The pH value, VBN and TBA value only increased slightly; however, total bacterial count and coliform value increased with storage time. However, super cold-smoked Tilapia-skin product still in the acceptable safe rang during storage at 4℃ for 5 weeks.
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