Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration

被引：11

作者：

Man, YBC ^{[1
]}

Ramadas, J ^{[1
]}

机构：

[1] Univ Pertanian Malaysia, Fac Food Sci & Biotechnol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

来源：

JOURNAL OF FOOD QUALITY | 1998年 / 21卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1998.tb00513.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was conducted on smoked Spanish mackerel packed in polyamide under atmosphere (control), low-oxygen and vacuum environments under refrigeration (5C), Quality changes were observed for a duration of 12 weeks. Moisture contents and thiobarbituric acid reaction substance (TBARS) values of all samples were significantly (P<0.05) increased while textural firmness gradually decreased during refrigerated storage, The samples turned darker in all packaging environments. Microbial counts increased during storage. The result from sensory evaluation showed that all samples were still acceptable in all attributes studied after 12 weeks of storage; however, samples in low-oxygen and vacuum packaging environments were significantly more desirable in terms of saltiness, smoked flavor and overall acceptability compared with atmospheric packaging.

引用

页码：167 / 174

页数：8