ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

การตรวจวัดความสดของปลาทูทางประสาทสัมผัส

แสงไทย พจน์สมพงส์ และศิริโรจน์ ดุละลัมพะ

รายงานวิชาการและการทดลองประจำปี 2525-2526 กองพัฒนาอุตสาหกรรมสัตว์น้ำ กรมประมง หน้า 93-105

2526

บทคัดย่อ

A number of short-bodied mackerels (Rastrellinger brachysoma) caught by bamboo stake trap were used for sensory studies.Live mackerels were divided into 3 lots.First lot of fish was chilled in a mixture of ice and sea water and kept in an insulated box. Third lot of fish was mixed with ice and kept in another insulated box which had drainage hole.To maintain the temperature of fish at 0 – 2^oC , ice was added during storage.Fish samples were taken from the boxes day-to-day for physical and organoleptic studies both in raw and cooked conditions.Measurement of fish freshness by observing external appearances was described so that it would be useful for fish buyers and consumers.In addition, scoring system for quality assessment was established so that it would be useful for wet fish storage experiments.