Effects of Brine Salting on Hygienic Quality and Flavor in Dried Milkfish

• Main Authors: Hung-Hul Cheng, 鄭鴻輝
• Other Authors: 蔡永祥教授
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/76009533674617168763

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === To determine the bacteriological and chemical quality of dried milkfish made by different brine concentrations and sun-drying, milkfish were scaled, back-cut, gutted, and brine salted with 0, 3.0, 6.0, 9.0, or 15.0% (w/w) NaCl and sun-drying for 5 days. The levels of coliform, Aw, and total volatile basic nitrogen (TVBN) of the dried milkfish samples decreased with increased salt concentrations, whereas the salt contents increased with increased brine concentrations. The levels of thiobarbituric acid value (TBA) of the dried milkfish samples increased with increased processing time by sun-drying. It may be attributed to the increased oxidation of unsaturated fatty acids. The 8 biogenic amines contents (including histamine) in all dried milkfish samples were less than 5.0 mg/100g. It was found that the sensory tests showed no significantly different (p>0.05) between the different brine concentrations dried milkfish products, but the average score of 9% brine samples in each item was higher than others. This study, to determine the hygienic quality of dried milkfish packed with polyethylene (PE) or vacuum package and stored at various temperatures, showed that the vacuum package samples had more hygienic quality than PE package at the same storage temperature. The levels of APC, TBA, and TVBN in dried milkfish samples increased with increased storage temperature. The levels of APC and TVBN in dried milkfish stored at 4℃ were retarded than 25℃. Moreover, the histamine content in all dried milkfish samples was less than 5.0 mg/100g. In conclusion, dried milkfish produced by the brine and sun-drying had satisfactory hygienic quality.