Quality development of dried squid
1990
Wunwiboon Garnjanagoonchorn (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
According to the rapid change of dried squid color, from ivory white to reddish brown, the effect of method of raw material storage type of soaking solution, type of packaging, storage time and temperature, on dried squid color were studied. Either 48 hours iced squid or 1 month frozen squid can be used to produce good quality dried product. Dried squids which was soaked before drying in 0.6 % potassium sorbate plus 4.0 % sodium polymetaphosphate and adjusted pH of solution to 5.9 by acetic acid was best in color quality. The type of packaging had no effect on dried squid color but storage time and temperature had a singificant effect (P0.01). Dried squids which were stored at (-18)+-2 deg.celsius were best in color. Dried squid could be kept at (-18)+-2, 5+-2 deg.celsius and 10+-2 deg.celsius for approximately 90, 75 and 30 days respectively with little change of ivory white color. There were small changes in moisture,fat and protein (total nitrogen x 6.25) content of dried squid during 90 days of storage at 5+-2 deg.celsius no matter what kind of soaking chemical reagent was used in this experiment before drying. The content of moisture, fat and protein were in the range of 23.27-25.58 %, 3.57-3.93 % and 62.92-65.10 % respectively. Independent of storage time and soaking chemical reagents before drying, microbiological data of dried squid made in this experiment were in the range as follows: total plant count 2.15x10(exp.3) - 6.3x10(exp.3) colony/gm,mold count 30-185 colony/gm, S. aureus 0-90 colony/gm, coliform 3-240 MPN/gm and E. coli 0 colony/gm.
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Эту запись предоставил Kasetsart University