Production and storage of semi-dried catfish sticks from hybrid catfish
1996
Somboonyarithi, V. (Ministry of Agriculture and Cooperatives, Chatuchak, Bangkok (Thailand). Dept. of Fisheries) | Phongchawee, K. | Raksakulthai, N.
Process development for a semi-dried catfish stick was carried out using hybrid catfish (Clarius macrocephalus x C. gariepinus). The variables studied were the concentration of soy sauce in the seasoning, drying time and temperature. Sensory evaluation showed a sample prepared with 4 soy sauce was preferred over one prepared with 8 percent soy sauce (P less than 0.05). Sensory scores of a sample dried at 60 degree C for 180 min were not significantly different from samples dried at 60 degree C for 120 min or 50 degree C for 180 min. However, the Aw of the sample dried at 60 degree C for 180 min was the lowest, so these drying conditions and seasoning with 4 percent soy sauce were used for shelflife studies. Storage of semi-dried catfish sticks in modified atmospheres of 60 percent Carbon dioxide + 40 percent N2, 80 percent Carbon dioxide + 20 percent N2, vacuum or air at 37 degree C or 4-6 degree C showed that at 37 degree C, modified atmosphere packaging and vacuum could not prolong the shelflife of the product. At 4-6 degree C, modified atmosphere packaging was more effective in inhibiting growth of microorganisms and the shelflife was longer than 28 days but product packed in air was already unacceptable at 28 days.
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