Crushed ice and chilled seawater for storage of sardines (Sardinella fibriata) for canning
1994
Delan, G.G. (Philippines Univ. in the Visayas, Leganes, Iloilo (Philippines). Coll. of Fisheries)
Fresh sardines were held in either crushed ice or chilled seawater (CSW). Quality changes were monitored for a period of 15 days using the following tests: K-value, histamine content, peroxide value, total plate count (TPC) and sensory. Raw sardines were canned every time quality evaluations were undertaken. The quality of the canned product was evaluated by histamine content, sensory taste, and by the presence of mesophilic and thermophilic bacteria. Raw sardines held in crushed ice showed lower K-value (64.4 percent) and histamine content (0.42 percent). Raw sardines held in crushed ice gave higher sensory scores than those sardines held in CSW. However, raw sardines held in CSW had lower peroxide value (24.4 meq/kg) and lower TPC (4.6 x 10 to the 6th power cfu/g) those stored in CSW (45.2 meq/kg peroxide value, 6.6 x 10 to the 7th power cfu/g, TPC). Canned sardines prepared from raw sardines held in crushed ice showed higher sensory scores for odor and general appearance than those prepared from raw sardines held in CSW. Regardless of treatment, histamine contents of canned sardines followed a similar decreasing pattern as did those of the raw samples during storage. Raw sardines could be stored in crushed ice 3 days longer than it could in chilled seawater
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