APPLICATION OF LOW DENSITY POLYETHYLENE ~ILMS: 2-THEIR EFFECT ON THE REFRIGERATED STiORAGE STABILITY OF VACUUM PACKAGED COLD-SMOKED HERRING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 28, Issue 5, May 2003, Page 3725-3745 PDF (1.93 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.244160 | ||||
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| Author | ||||
| A. T. el-Akel, | ||||
| Food Technology Dept., Fac. Of Agrlc., Cairo Univ. | ||||
| Abstract | ||||
| The present investigation was carried out to assess effect of feasibility of using some various packaging materials, Le. untreated & treated low density poIyethyfene (lOPE) films, of 180 mtercns thicknes!, with potassium sorbete or calciurr. propionate (at the concentrations of 2 ar,d 4% wlw), amf polyamidelpolyethylene (PAlPE) rum. The study was focused on the effect of these packaging materials on the physico- chemical (i.e. water holding capacity, total volatile bases nitrogen, trimeV;yfamine nitrogen, biogenic amines such as histamine, putrescine, cadaverine, tyramine, tryptamine and e-phenylethylamine), thiobarbituric acid value and phi value), microbiological quality (i.e. total aerobic counts and pyscllrophilic bacterial counts) lind sensOlY attributes (I.e. flavor, texture and overall acceptability) changes during refrigerated storage (5j:2°C) of vacuum packaged cold-smoked herring (Clupea harengus). ' Results indicated that among the used treatments, vacuum packaged cold- smoked herring samples in LOPE films containing either potassium sorbate o~ calcium propionate at the concentration of 4% were found to be superior in most aspects and effective in extending their shelf-life (unaccepted after 12 wk). Following it, those samples of cold-smoked herring packaged in lOPE films with 2% potassium sorbate or calcium propionate which were unaccepted after 10 wk). On the other hand, samples of vacuum packaged in lOPE film and PAIPE film demonstrated major changes in most quality attributes that were obviously observed, being una ptable after 8 wk of storage at 5±2°C. Finally, using the antimicrobial low density polyethylene films containing 2% and 4% potassium sorb ate or calcium propionate could be recommended for packaging vacuum cold-smoked herring. Such packaging would only be affected for keeping the quality attributes of the product but also could extended its shelf-life. | ||||
| Keywords | ||||
| Smoked herring; antimicrobial packaging film; vacuum pac aging; potasslum sorbate; calcium propionate; quality attributes | ||||
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