Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel
A storage stability study was conducted on intermediate moisture deep-fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27 degrees C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80...
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| Veröffentlicht in: | International journal of food science & technology 1995-04, Vol.30 (2), p.175-181 |
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| container_title | International journal of food science & technology |
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| creator | Che Man, Y.B Bakar, J Mokri, A.A.K |
| description | A storage stability study was conducted on intermediate moisture deep-fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27 degrees C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP-, HDPE- and LDPE-packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE-packed samples. The physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE-packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE. |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb01369.x |
| format | Article |
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Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP-, HDPE- and LDPE-packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE-packed samples. The physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE-packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb01369.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; condiments ; deep fat frying ; duration ; Firmness ; Fish and seafood industries ; food acceptability ; Food industries ; food packaging ; food quality ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; lipid peroxidation ; mackerel ; marinating ; microbial contamination ; PEG 200 humectant ; plate count ; polyethylene film ; sensory evaluation ; sensory quality ; shelf-life ; sorbic acid ; storage quality ; TBA ; texture ; thiobarbituric acid ; water activity ; water content ; water relations</subject><ispartof>International journal of food science & technology, 1995-04, Vol.30 (2), p.175-181</ispartof><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4415-8a164a310f6029a2c9535c584a60d9505314a9650561499278f5e25c18bd96ca3</citedby><cites>FETCH-LOGICAL-c4415-8a164a310f6029a2c9535c584a60d9505314a9650561499278f5e25c18bd96ca3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb01369.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb01369.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3685718$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Che Man, Y.B</creatorcontrib><creatorcontrib>Bakar, J</creatorcontrib><creatorcontrib>Mokri, A.A.K</creatorcontrib><title>Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel</title><title>International journal of food science & technology</title><description>A storage stability study was conducted on intermediate moisture deep-fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27 degrees C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP-, HDPE- and LDPE-packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE-packed samples. The physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE-packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.</description><subject>Biological and medical sciences</subject><subject>condiments</subject><subject>deep fat frying</subject><subject>duration</subject><subject>Firmness</subject><subject>Fish and seafood industries</subject><subject>food acceptability</subject><subject>Food industries</subject><subject>food packaging</subject><subject>food quality</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid peroxidation</subject><subject>mackerel</subject><subject>marinating</subject><subject>microbial contamination</subject><subject>PEG 200 humectant</subject><subject>plate count</subject><subject>polyethylene film</subject><subject>sensory evaluation</subject><subject>sensory quality</subject><subject>shelf-life</subject><subject>sorbic acid</subject><subject>storage quality</subject><subject>TBA</subject><subject>texture</subject><subject>thiobarbituric acid</subject><subject>water activity</subject><subject>water content</subject><subject>water relations</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkE1v1DAQhi0EEkvLbyBCiFtSf8ROzAVB1ZaWFSC1VQ8crFlnvPI2H4udFbv_HkdZ7R1fxho_fmf0EPKe0YKlc7EpmFAy54qzgmkti3FFU0cX-xdkcXp6SRZUS5rLkovX5E2MG0opF1W5IL-vnEM7ZoPLtmCfYe37deZ828Vs6LM4DgHWmCqsfOvHw8T5fsTQYeNhxLwbfBx3AbMGcZu74LHJuhSEAdtz8spBG_HtsZ6Rx-urh8tv-fLnze3ll2Vuy5LJvAamShCMOkW5Bm61FNLKugRFm7S2FKwErdJFsVJrXtVOIpeW1atGKwvijHycc7dh-LPDOJrOR4ttCz0Ou2h4lYwwLhP4aQZtGGIM6Mw2-A7CwTBqJp9mYyZpZpJmJp_m6NPs0-cPxykQLbQuQG99PCUIVcuK1Qn7PGN_fYuH_xhgbu-u71k1bZnPCcks7k8JEJ6NqkQlzdOPG3Onnr7-WlYP5nvi3828g8HAOqSlHu95SqVMsorXXPwDjpCiFw</recordid><startdate>199504</startdate><enddate>199504</enddate><creator>Che Man, Y.B</creator><creator>Bakar, J</creator><creator>Mokri, A.A.K</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199504</creationdate><title>Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel</title><author>Che Man, Y.B ; Bakar, J ; Mokri, A.A.K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4415-8a164a310f6029a2c9535c584a60d9505314a9650561499278f5e25c18bd96ca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>condiments</topic><topic>deep fat frying</topic><topic>duration</topic><topic>Firmness</topic><topic>Fish and seafood industries</topic><topic>food acceptability</topic><topic>Food industries</topic><topic>food packaging</topic><topic>food quality</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid peroxidation</topic><topic>mackerel</topic><topic>marinating</topic><topic>microbial contamination</topic><topic>PEG 200 humectant</topic><topic>plate count</topic><topic>polyethylene film</topic><topic>sensory evaluation</topic><topic>sensory quality</topic><topic>shelf-life</topic><topic>sorbic acid</topic><topic>storage quality</topic><topic>TBA</topic><topic>texture</topic><topic>thiobarbituric acid</topic><topic>water activity</topic><topic>water content</topic><topic>water relations</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Che Man, Y.B</creatorcontrib><creatorcontrib>Bakar, J</creatorcontrib><creatorcontrib>Mokri, A.A.K</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Che Man, Y.B</au><au>Bakar, J</au><au>Mokri, A.A.K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel</atitle><jtitle>International journal of food science & technology</jtitle><date>1995-04</date><risdate>1995</risdate><volume>30</volume><issue>2</issue><spage>175</spage><epage>181</epage><pages>175-181</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>A storage stability study was conducted on intermediate moisture deep-fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27 degrees C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP-, HDPE- and LDPE-packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE-packed samples. The physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE-packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb01369.x</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 1995-04, Vol.30 (2), p.175-181 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences condiments deep fat frying duration Firmness Fish and seafood industries food acceptability Food industries food packaging food quality food spoilage food storage Fundamental and applied biological sciences. Psychology lipid peroxidation mackerel marinating microbial contamination PEG 200 humectant plate count polyethylene film sensory evaluation sensory quality shelf-life sorbic acid storage quality TBA texture thiobarbituric acid water activity water content water relations |
| title | Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel |
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