Utilization of tuna meat by-product in fish ham production
1999
Masniyom, P. | Sophanodora, P. (Prince of Songkla Univ., Songkhla (Thailand). Faculty of Science of Technology. Dept. of Technology and Industry)
Development of fish ham from dark and white meat remainder from the tuna canning industry was studied. It was found that the most acceptable product was made from a mixture of dark meat, white meat and surimi in the proportion of 10:10:80 and containing various seasonings as follows : salt 1.5 percent, gelatin 9.6 percent corn starch 8.6 percent margarine 5.3 percent and all spice 0.8 percent. All meats and seasonings were mixed, molded and cooked. After cooling, the products were packed in retailed cryovac bag and stored at 5 deg C. The storage stability of the developed product at 5 deg C for 30 days was compared between 2 types of packaging : TBA value of vacuum packed product increased significantly less (p0.01) than that of the atmospheric packed product. The microbiological quality of atmospheric and vacuum packed products were slightly changed during the storage period. The total viable count of both packed products increased significantly (p0.01) and pathogen microorganism, e.g. coliforms, Escherichia coli, and Salmonella spp, were not detected during the stroage period. Sensory evaluation of the product showed that both atmospheric and vacuum packed products were accepted until 9 and 15 days of storage, respectivity.
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