Effect of packaging method on the storage stability of filleted mackerel products
1988
Jo, K.S. | Kim, H.K. | Kang, T.S. | Shin, D.H. (Agriculture and Fisheries Marketing Corp., Banwo (Korea R.). Food Research Inst.)
To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: 20um/ 40um, 12x15 cm) filled with CO2 gas, in vacuum, and stored at O and/or 5deg C. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) progressed with increasing storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25mg%. Regression equation of shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined
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