Ko-Liang Kuo
Fisheries Research Institute, Taiwan
Title: Development of functional food by fish dark muscle
Biography
Ko Liang Kuo has completed his Bachelor’s degree in the Department of Food Science and Master’s degree in Biological Science from Nation Taiwan Ocean University, Taiwan. He is currently working as a Researcher at Fisheries Research Institute on Seafood Technology.
Abstract
The aim of this study was to develop a functional drink which is extracted from the dark muscle of Thunnus albacares byproduct and then fermented by lactic bacteria to explore the feasibility of making functional drinks. The results show that 2% NaCl solution has a better efficiency of extraction, myoglobin content is up to 29.53 mg/kg. During fermentation, the ability of DPPH radical scavenging was analyzed and the DPPH performance of Lactobacillus was improved after 24 hours. The trail product was stored at 4 ºC for 14 days to investigate its quality. During the fermentation, the pH decreased from the 4.5 to 3.7 and the number of lactic acid bacteria all maintained 8.22 log CFU/mL. In the storage period, the redness Hunter a rose slowly and could maintain a better color. The above results showed that at 4 oC is useful to maintain the quality of trail products. This study revealed that utilize the fish dark muscle for making functional drink from tuna byproduct was feasible.
Nien-Tzu Yeh
Fisheries Research Institute, Taiwan
Title: Shelf life evaluation of a ready-to-eat dolphin fish (Coryphaena hippurus) product in retort pouch
Biography
Nien-Tzu Yeh has completed her graduation from the Institute of Marine Biology, National Taiwan Ocean University, Taiwan. She has worked for Seafood Technology Division, Fisheries Research Institute, Council of Agriculture as an Assistant Researcher.
Abstract
The average annual catches of the Coryphaena hippurus are more than 10,000 tons in Taiwan and the species have the advantage of the rapid growth, sexual precocity and long life cycle. In addition, the fish meat is rich source of the vitamin B6, protein, DHA, EPA, Omega-3 and niacin and other nutrients, which are beneficial to the health. The Coryphaena hippurus are mainly exported to foreign countries for primary processed products such as fish steak or fish fillet, but their processed products are not much in variety. The project aims to develop retort pouch to enhance the diversified products from bulk aquatic harvest. The retort pouches with composition 9 micron polyester/15 micron aluminum foil/70 micron cast polypropylene has been selected. About 120-130 g fish was packed in each pouch (15×12 cm). It processed to a F0 value of 4 min and cook value of 53 min. The acceptable product with desired texture and sensory characteristics. Besides, it not only had significantly lower a* and b* by stored period but were good enough to give a shelf life of 1 year at room temperature. Meanwhile, the botulinum toxin were not detected in the retort pouch. At present, the production and the sales of the Coryphaena hippurus are stable. Although the currently available aquatic retort pouch is rare, it still has its uniqueness. The retort pouch processing method established in the project can be applied in the production and marketing imbalance in the future, or low-cost fishing catch, to solve the problem of slow output of large catch.
