| Summary: | 碩士 === 國立澎湖科技大學 === 食品科學研究所 === 103 === Spectacled caiman (Caiman crocodilus, SC) is low fat and high protein of emerging edible meat. The study aimed to examined the differentiation of vacuum-packaging (VP) and polyethylene packaging (PEP) regarding of quality changes in dorsal meat, with storage temperature at 4℃ and -20℃. It was found that the shelf life of spectacled caiman dorsal meat by using PEP and VP was 6 and 9 days, respectively, as determined by overall acceptability quality parameters at 4℃ storage. When stored at -20℃ for six month, the overall acceptability quality did not exceed the limited value. On the other hand, this study also evaluate the physicochemical, nutritional composition, digestion rate, protein and lipid oxidation from caiman muscle in associate with cooking processes. It had a cook loss of 30-31%. C18:0, C20:4n-6 and DHA increased, whereas C18:1n-9, C16:1 and EPA decreased. Taurine, carnosine and anserine significant decreased. The cooking process was resulted in a significant increasing of the thiobarbituric acid reactive substances (TBARS), carbonyl and surface hydrophobicity, whereas sulfhydryl content decreased. After cooking, the digestibility form pepsin was decreased compared with uncooked, whereas trypsin and chymotrypsin digestibility increased 1.4-fold.
The aim of this work was also to study the effective of hot air drying at four temperature (35, 45, 55 and 65℃) and quality characteristics of the spectacled caiman dorsal meat. The dried meat products were divided into two parts of samples (Aw 0.6 and Aw 0.7). The yield and water content of the dried meat with the different drying temperature and Aw, were 26-31% and 10.89-17.56%. The results showed that APC slight increased comparing to the starting raw material. The Tau content of 35 and 65℃ treatment were increased to 750.35 and 983.39 mg/100 g (dry weight basis), respectively. The decomposition of IMP resulted in the accumulation of inosine (HxR) and hypoxanthine (Hx) were significantly increased with the dried temperature. Here the recommended dried temperature and the Aw of product were 35℃with Aw 0.6.
In addition, this study also determine the quality of the dried spectacled caiman dorsal meat (35℃, Aw 0.6) packed by PEP or VP and stored at 4℃ during 60 days showed that the vacuum package (VP) samples had more hygienic quality than PE package.
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