Effect of packaging on product quality and shelflife of smoked Indian mackerel with anti-mould in KOP / PE bag
Rerngrudee Pruthiarenun, Varatip Somboonyarithi
Proceeding The Seminar on Fisheries 1993. Department of Fisheries. 15-17 September 1993. National Inland Fisheries Institute Bangkhen. p 742-757.
1993
บทคัดย่อ
Study on use of anti-mould (solid ethyl alcohol) in extend shelflife of smoked Indian mackerel packaging in KOP/PE bag and stored at 10°C and 35°C had been carried out.Sensory evaluation, chemical analysis (Aw,pH, Total lipid, Acid value, TBA VB-N) and microbiological examination were used as quality indices.It was found that shelf-lives of smoked Indian mackerel packed in KOP/PE bag with or without anti-mould were not significantly difference.But there were absence of fungi in the samples with anti-mould.Products kept at 10° C and 35° C had shelf-life of 20 and 7 days respectively.