THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 27, Issue 2, February 2002, Page 1001-1110 PDF (4.11 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.253427 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. Rabie,; M. R. EI-Behiery; A. M. Hassan; E. M. E. Talab | ||||
| Food Industries Dept., Fac. of Agric., Mansoura Univ. | ||||
| Abstract | ||||
| Mackerel fish are considered one of the main raw fish to manufacture smoked fish products. Mackerel fish were prepared as butterfield shape, dry salting was carried out, potassium sorbate (PS), and nata max (NM) were used as antifungal agents, while sodium erythobate (SE) was added as an antioxidant. Processing of cold smoking, both normal and vacuumed package were achieved and then cold storage at 4°C up to 60 days was done. Vacuumed package samples showed low moisture loss, low salt concentration (CS) and relatively high water activity values (aw) within all intervals time of storage. Use of vacuumed package, sodium erythorbate (SE) in addition to natamax (NM) or potassium sorb ate (PS) led to delay the proleins breakdown dep < /span>ending on decreasing rate observed development of values of free amino nitrogen (FAN), total volatile nitrogen (TVN) and non-prolein nitrogen (NPN), which were detected during cold storage. Also, antioxidant and antifungal agents reduced the increment rate of thiolsarbituric acid (TBA) and peroxide value (PV). The treatment comprised both sodium erythorbate and natamax was more efficient in this field. Use of the aforementioned antioxidant and antifungal agents with participation the vacuumed package improved quality characteristics and keep < /span>ing quality of smoked mackerel fish throughout the cold storage period by inhibition the bacterial development and prevention mould and yeast growth. | ||||
|
Statistics Article View: 56 PDF Download: 136 |
||||
