175372
博碩士論文
Liao, Chang-Rui, 廖常睿
碩士 / 國立海洋大學 / 食品科學系 / 89 / Abstract
In order to develope blue shark (Prionace glauca) as material for processing kamaboko, 2 months frozen storage fish was stored at -20℃ for 1, 2, 3, 4, 5 and 6 months, and then took out for thawing and processing into kamaboko. The salt soluble protein, Ca++-ATPase and protease activity, total-SH and reactive-SH of fish muscle were monitored. And the quality, gel-strength and whiteness, of kamaboko were also determined. From the results, it was found...