Effect of packaging materials and storage on the quality of dried salted sardine
1988
Basmal, J. | Utomo, B.S.B. | Poernomo, A. (Balai Penelitian Perikanan Laut, Jakarta (Indonesia))
An experiment on the effect of packaging materials and methods of storage on the quality of dried salted sardine has been carried out. Woven bamboo basket and polyethylene bag were used as packaging materials. The products were then stored for 60 days in a warehouse at Kalibaru and in the chilling room of Research Institute of Fisheries Technology, Jakarta. As a result, the organoleptic scores of the products ranging from 5.05-7.59, tate score 2.40-4.20, water activity (aw) 0.68-0.84, and moisture content 34.37-128.81 percents db. At ambient temperature, woven bamboo basket could keep the shelf life of dried salted sardine of more than 60 days due to the fermentation process of the products, although its original flavour had already changed.
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