176091
博碩士論文
Wu, Ting-Ting, 吳亭葶
碩士 / 國立澎湖科技大學 / 食品科學研究所 / 103 / The present study of salting commercially available tilapia fillets with 20% salt solution (fish: saline = 1:2 (W/W)). Fillets were soaked for 0, 20, 40, 60, 80, 100 and 240 min; ultrasound treatment for 0, 20, 40, 60, 80 and 100 min. Then discussed to changes of quality characteristics between soak and ultrasonic. The salt content of unprocessed fish is 0.62%, after 100,240 min of soaking, the salt content increasing to 4.01%, 5.80%; the salt content of unprocess...