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

Citation

Che Man, Yaakob and Ramadas, Jeganathan (1998) Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration. Journal of Food Quality, 21 (2). pp. 167-174. ISSN 0146-9428; ESSN: 1745-4557

Abstract

A study was conducted on smoked Spanish mackerel packed in polyamide under atmospheric (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.

Download File

Preview

PDF (Abstract)
51723.pdf
Download (36kB) | Preview

Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Biotechnology
DOI Number:	https://doi.org/10.1111/j.1745-4557.1998.tb00513.x
Publisher:	Food & Nutrition Press
Keywords:	Smoked Spanish mackerel; Packaging environment; Quality; Under refrigeration
Depositing User:	Nabilah Mustapa
Date Deposited:	05 Sep 2017 09:07
Last Modified:	05 Sep 2017 09:07
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4557.1998.tb00513.x
URI:	http://psasir.upm.edu.my/id/eprint/51723
Statistic Details:	View Download Statistic

Actions (login required)

View Item