EFFECT OF PACKAGING ENVIRONMENT ON QUALITY CHANGES OF SMOKED SPANISH MACKEREL UNDER REFRIGERATION
- 1 April 1998
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 21 (2), 167-174
- https://doi.org/10.1111/j.1745-4557.1998.tb00513.x
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.Keywords
This publication has 4 references indexed in Scilit:
- Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerelInternational Journal of Food Science & Technology, 1995
- Home-Canned Smoked Fish: A New Processing RecommendationJournal of Food Protection, 1993
- Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric methodJournal of the Science of Food and Agriculture, 1984
- Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored FishJournal of Food Protection, 1982