Publication Date:
2021-05-19
Description:
In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual,
vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples
were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile
, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP
package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical
changes during storage. Microbial and chemical changes in control samples were greater than that found for
other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks
storage except for PV . Samples had the same sensory attributes just after production but were changed during
storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21
and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages.
The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and
decrease economical loss due to fish spoilage.
Description:
Iranian Fisheries Science Research Institute
Description:
Published
Keywords:
Common kilka
;
Clupeonella cultriventris
;
Hot smocking
;
Shelflife
;
Vacuum packing
;
MAP
;
Quality
Repository Name:
AquaDocs
Type:
Report
,
Refereed
Format:
100pp.
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