Processing and storage of chinese-style fish sausage from hybrid catfish
1996
Sarapa Chanthikul
Chinese-Style fish sausage was produced from hybrid Clarias catfish (Clarias macrocephalus C. gariepinus). The variables studied were kind of oil (pork fat and palm oil), quantity of palm oil (5 and 10 percent of fish weight), quantity of spices (1.2, 1.6 percent pepper and 1.2 percent pepper with 0.5 percent mixed spices) and drying time (28 and 48 hours). Sensory evaluation scores of Chinese-style fish sausage with 10 percent palm oil, 1.6 percent pepper and drying time of 28 hours were higher than those with pork fat, 5 percent palm oil, 1.2 percent pepper, 1.2 percent pepper with 0.5 percent mixed spices and drying time of 48 hours. Therefore, for shelflife studies, fish sausage was prepared using conditions with higher acceptability scores. Changes of quality of fish sausage packed and stored under different conditions were studied. Shelflife of sausage packed under modified atmosphere of 60 percent CO2 + 40 percent N2 and vacuum, and stored at 4-6 deg C was longer than 91 days. Sausage packed in air could be kept longer than 63 days at 4-6 deg C. At room temperature shelflife of sausage packed in modified atmosphere and vacuum was 28 days but shelflife of sample packed in air was only 4 days.
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