EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 27, Issue 1, January 2002, Page 355-363 PDF (364.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.253013 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. R. El-Behiery,; A. M. Hassan; M. M. Rabie; E. M. E. Talab | ||||
| Food Industries Dept., Fac. of Agric., Mansoura Univ. | ||||
| Abstract | ||||
| In this work mackerel fish (Scomber scombrus) was used. Two methods of shape preparation (butterfly and gutted), low percentage of salting (3% salt), dry and wet salting methods, treatments with sodium erythorbate, potassium sorbate as antioxidants and natamax as antifungal agent were carried out. After cold smoking all samples were packaged in carton boxes lined with parchment paper and stored at room temperature (24°C). After smoking process, the organoleptic evaluation indicated that the prepared samples as butterfly shape had the best quality specially the dry salted samples. The physicochemical properties showed that the moisture content, water activity and pH values of butterfly shape decreased more than those of gutted shape, while salt and ash contents were higher in butterfly than those of gutted shape. The butterflied samples kept the highest percentage of protein content. The results indicate that the prepared samples as butterflied shape had the longest shelf-life (24 and 27 days) for dry and wet salted samples, respectively compared with gutted shape samples which it had 14 days shelf-life for both salting methods. All that samples dry and wet salted, butterfly and gutted shapes which had longest shelf-life were the samples treated with both of sodium erythorbate and natamax | ||||
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