Cover Image

Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel

A storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86...

Full description

Saved in:
Bibliographic Details
Main Authors: Che Man, Yaakob, Bakar, Jamilah, Mokri, Ahmad A.K
Format: Article
Published: Wiley 1995
Online Access:http://psasir.upm.edu.my/id/eprint/113108/
https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb01369.x
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.113108
record_format eprints
spelling my.upm.eprints.1131082025-01-10T07:25:28Z http://psasir.upm.edu.my/id/eprint/113108/ Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel Che Man, Yaakob Bakar, Jamilah Mokri, Ahmad A.K A storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP‐, HDPE‐ and LDPE‐packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE‐packed samples. the physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE‐packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE. Wiley 1995 Article PeerReviewed Che Man, Yaakob and Bakar, Jamilah and Mokri, Ahmad A.K (1995) Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel. International Journal of Food Science & Technology, 30 (2). pp. 175-181. ISSN 0950-5423 https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb01369.x 10.1111/j.1365-2621.1995.tb01369.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description A storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP‐, HDPE‐ and LDPE‐packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE‐packed samples. the physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE‐packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.
format Article
author Che Man, Yaakob
Bakar, Jamilah
Mokri, Ahmad A.K
spellingShingle Che Man, Yaakob
Bakar, Jamilah
Mokri, Ahmad A.K
Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
author_facet Che Man, Yaakob
Bakar, Jamilah
Mokri, Ahmad A.K
author_sort Che Man, Yaakob
title Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
title_short Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
title_full Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
title_fullStr Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
title_full_unstemmed Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
title_sort effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
publisher Wiley
publishDate 1995
url http://psasir.upm.edu.my/id/eprint/113108/
https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1995.tb01369.x
_version_ 1821003743631507456
score 13.244109

Similar Items