Effect of blanching time and storage time on qualities of ready-to-cook-cockles | เธเธฅเธเธญเธเธฃเธฐเธขเธฐเนเธงเธฅเธฒเธเธฒเธฃเธฅเธงเธเนเธฅเธฐเธฃเธฐเธขเธฐเนเธงเธฅเธฒเธเธฒเธฃเนเธเนเธเธฃเธฑเธเธฉเธฒเธเนเธญเธเธธเธเธ เธฒเธเธเธญเธเธซเธญเธขเนเธเธฃเธเธเธฃเนเธญเธกเธเธฃเธธเธ
2007
Nitchanan Thainphatthanawong(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) E-mail:[email protected] | Punchira Vongsawasdi(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) | Montira Nopharatana(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering)
This research aimed to study the effects of blanching time (1-6 min) and Storage time of ready-to-cooks blanched at 100 deg C, packed in polyethylene (PE) bags and stored at 4+-2 deg C on the qualities. The results showed that percent yield and expressible moisture content of cockles as well as sensory scores (odor and color) decreased as the blanching time increased. The cockles blanched in boiling water for 3 min had the highest texture scores (p LT=0.05). Weight loss, expressible moisture content, TMA, TBV-N, pH and total plate count of ready-to-cockles tended to increase while the firmness and sensory scores decreased with increasing storage time. After stored for 9 day, the total plate count of the cockles was 6.03 log cfu/g. Therefore, the ready-to-cook cockles blanched in boiled water for 3 min could be kept at 4+-2 deg C for 9 days.
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