Effect of packaging on product quality and shelflife of smoked Indian mackerel with anti-mould in KOP/PE bag
1994
Rerngrudee Pruthiarenun | Varatip Somboonyarithi (Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Inst.)
Study on use of anti-mould (solid ethyl alcohol) in extend shelflife of smoked Indian mackerel packaging in KOP/PE bag and stored at 10 deg C and 35 deg C had been carried out. Sensory evaluation, chemical analysis (Aw, pH, Total lipid, Acid value, TBA VB-N) and microbiological examination were used as quality indice. It was found that shelf-lives of smoked Indian mackerel packed in KOP/PE bag with or without anti-mould were not significantly difference. But there were absence of fungi in the samples with anti-mould. Products kept at 10 deg C and 35 deg C had shelf-life of 20 and 7 days respectively.
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