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
Hauptverfasser:	Che Man, Y.B, Bakar, J, Mokri, A.A.K
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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