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

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...

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Main Authors: Che Man, Yaakob, Ramadas, Jeganathan
Format: Article
Language:English
Published: Food & Nutrition Press 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51723/1/51723.pdf
http://psasir.upm.edu.my/id/eprint/51723/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.1998.tb00513.x/abstract
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spelling my.upm.eprints.517232017-09-05T09:07:22Z http://psasir.upm.edu.my/id/eprint/51723/ Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration Che Man, Yaakob Ramadas, Jeganathan 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. Food & Nutrition Press 1998 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51723/1/51723.pdf 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 http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.1998.tb00513.x/abstract 10.1111/j.1745-4557.1998.tb00513.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/
language English
description 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.
format Article
author Che Man, Yaakob
Ramadas, Jeganathan
spellingShingle Che Man, Yaakob
Ramadas, Jeganathan
Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
author_facet Che Man, Yaakob
Ramadas, Jeganathan
author_sort Che Man, Yaakob
title Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
title_short Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
title_full Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
title_fullStr Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
title_full_unstemmed Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
title_sort effect of packaging environment on quality changes of smoked spanish mackerel under refrigeration
publisher Food & Nutrition Press
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/51723/1/51723.pdf
http://psasir.upm.edu.my/id/eprint/51723/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.1998.tb00513.x/abstract
_version_ 1643835036453044224
score 13.211869

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