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PACKAGING FILMS FOR FATTY FISH PRESERVATION BY FREEZING. RELEVANCE TO BANGLADESH.

Author(s) : KHANDAKER H. R., HOLE M., JUKES C.

Summary

WHOLE MACKEREL STORED 11 MONTHS AT 248-243 K (-25 TO -30 DEG C) WERE PACKAGED AS FOLLOWS: 1. ICED UNPACKED ; 2. DIPPED IN ASCORBIC ACID, ICED, UNPACKED ; 3. VACUUM-PACKED IN LOW LINEAR DENSITY POLYETHYLENE OR IN NYLON OR EVAL LAMINATE ; 4. PACKED IN JUTE BAGS LINED WITH LOW DENSITY POLYETHYLENE. AFTER 11 MONTHS, SIGNIFICANT INCREASES IN PEROXIDE AND THIOBARBITURIC ACID (TBA) CONTENTS WERE OBSERVED, BUT THEY WERE REDUCED MARKEDLY WITH THE FILMS. SOLUBLE PROTEIN CONTENTS DECREASED BY UP TO 45 AND 50%, WHEREAS PH, WATER HOLDING CAPACITY AND MOISTURE CONTENT REMAINED UNCHANGED. AFTER ORGANOLEPTIC TESTS, THERE WERE NO CHANGES IN ODOUR OR TEXTURE AND NO SIGNIFICANT DIFFERENCES ARISING FROM STORAGE CONDITIONS.

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Pages: 1985-4

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Details

  • Original title: PACKAGING FILMS FOR FATTY FISH PRESERVATION BY FREEZING. RELEVANCE TO BANGLADESH.
  • Record ID : 1987-1038
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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