Unknown
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
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Singapore
In:
http://aquaticcommons.org/id/eprint/26696
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23782
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2019-08-28 02:03:23
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26696
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Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
Publication Date:
2021-07-24
Description:
Time-temperature dependence of sensory quality factors in relation with thermal processing of salted-boiled product prepared from milk fish (Chanos-chanos) was investigated. Organoleptic z-values for the product of 19, 26, 24, 19 and 23°C were found for appearance, odor, taste, flesh texture and bone texture respectively. Based on a level of 50% bone texture change as the most important quality criterion, various processing conditions to optimise other quality factors could be established by computer simulation. The results indicated that in order to obtain optimum quality, retort processing condition set at temperatures between 115 to 120°C were favoured. The results also demonstrated that higher quality retention could be obtained by using smaller fish sizes. Based on microbial sterility evaluation it can be suggested for possible application that hermetically restorable plastic package be used in the processing in order to increase shelf life of the product.
Keywords:
Fisheries
;
Processed fishery products
;
Quality control
Repository Name:
AquaDocs
Type:
book_section
Format:
application/pdf
Format:
application/pdf
Format:
115-119
Format:
5
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