Effect of modified atmosphere packaging on qualities and shelf life of precooked baby clam meat (Paphia undulata)
2010
Juthamas Khueankhancharoen(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Punchira Vongsawasdi(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology) E-mail:[email protected] | Montira Nopharatana(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering) | Chonisa Changyoug(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Effect of modified atmosphere (20 percent CO2 + 20 percent O2 + 60 percent N2, C1, 40 percent CO2 + 20 percent O2 +40 percent N2, C2, 60 percent CO2 + 20 percent O2 + 20 percent N2, C3) on qualities and shelf life of precooked baby clam was investigated. Baby clam meat was blanched in boiling water until temperature at the center of meat reached 73+2 deg C for 1 min. The precooked samples were packed in nylon laminated with polyethylene (Nylon/PE) bags and kept at 4+2 deg C. The results indicated that as the storage time increased, total bacteria count, percent drip loss, total volatile base nitrogen (TVB-N), trimethylamine (TMA) and pH of precooked products, regardless atmospheric conditions, increased while their firmness and sensory scores decreased. The products packed under all modified atmosphere packaging conditions showed better qualities and had longer shelf life as compared to those packed under normal atmosphere condition (C0). Precooked clam meat in C1, C2 and C3 packages could be kept at 4+2 deg C for 15, 21 and 24 days, respectively whereas the products packed in C0 package had shelf life of 10 days. The results revealed that C3 was the most effective storage condition for refrigerated precooked baby clam. The product was orange-yellow with elastic and slightly stiff, no exotic flavor and liked moderately by the panelists.
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Эту запись предоставил Kasetsart University