Dried anchovies: 2 effects of freshness and drying process on the quality of boiled dried anchovies
2004
Varatip Somboonyarithi(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Orawan Kongpun(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Pantip Suwansakornkul(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Janisata Pattaravivat(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division) | Wanwipa Suwanarak(Department of Fisheries, Bangkok (Thailand). Fish Inspection and Quality Control Div.) | Jiraporn Rungthong(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Division)
Investigation into the quality of fresh anchovies, as raw material for boiled dried product, was carried out. There were 16, 13, 6, 6 and 1 samples from Rayong, Chumporn, Suratthani, Songkhla and Pattani, respectively. It was found that the chemical properties of these samples i.e. protein, fat, moisture and ash were not different while the freshness of anchovies was significantly different. The level of freshness from fair to very good was observed. Moreover, K value, total volatile bases (TVB) and histamine wee analyzed as the chemical index of freshness. The ranges of K value. TVB and histamine were 0.74-79.79 percent, 2.44-72.00 mg/100 g and 0.58-86.14 mg/100 g, respectively. In addition, fresh anchovies were kept at 0 deg C (in ice-water) and 35 deg C. TVB and histamine at 35 deg C increased significantly while moisture and pH at both temperatures were not different throughout the storage. The quality changes of anchovies during the process of boiling and drying were also determined. There were two trials in both Rayong and Chumporn and one trial in Suratthani and Songkhla. The results showed that moisture content decreased gradually but TVB increased significantly after boiling and drying while histamine was less than 5 mg/100 g throughout the process.
显示更多 [+] 显示较少 [-]