| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === It is widely known that small-fatty fish like herring does not have long shelf life, even in chilled or frozen state. To make sure that the stored raw fish is still permitted for human consumption, the freshness of the bluestripe herring needs to be assessed thoroughly. Small-sized bluestripe herring spoils faster; therefore it is mostly processed into dried products right away and sold in the market in dried form. This present study aims to compare the drying process of small-sized bluestripe herring by oven and sun as the most often used methods in small fish drying and to observe the nutrition content of the different sizes-raw bluestripe herring and their freshness quality during frozen storage at -20ºC to assess its safety for human consumption. The significantly higher amount of ash in whole fish compared to meat part indicates that the minerals are deposited in other parts except meat, thus suggesting the benefit of utilizing small-sized bluestripe herring for human consumption as it is commonly processed and eaten as whole. pH and TVBN values indicate that bluestripe herring (all sizes) are still in fresh condition even after 6 month storage at -20ºC, but considering the TBA values, the fish are considered best to consume when fresh or at most before 1 month at -20ºC frozen storage. The fish oven-dried at 80°C gave higher TVBN amount than sun dried fish, however, both values are still considered suitable for human consumption. Their pH and TBA values did not show any significant difference. The fish oven dried at 60°C and 80°C had higher acceptance in sensory test compared to sun dried fish. Regarding to the convenience and time saving benefits, oven drying the fish at 80°C deserves to be considered as alternative to traditional sun drying method.
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