|
|
Effect of packaging on the storage quality of fishburger
|
|
|
|
|
نویسنده
|
Siah W.M.
|
منبع
|
journal of tropical agriculture and food science - 2005 - دوره : 33 - شماره : 2 - صفحه:201 -209
|
چکیده
|
The effect of packaging on the storage quality of fishburger was studied. three types of packaging used were low density polyethylene (ldpe) bags; polystyrene (ps) trays overwrapped with ldpe film; and polypropylene (pp) semi-rigid containers. results from analyses of thiobarbituric acid number (tba), trimethylamine (tma), total volatile basic nitrogen (tvbn), salt soluble protein (ssp), moisture content; and sensory evaluation showed that fishburgers in all the packagings were acceptable up to 18 weeks storage at -20 ± 2°c. fishburgers in polypropylene (pp) semi-rigid containers had the best quality followed by samples in low-density polyethylene (ldpe) bags and polystyrene (ps) trays wrapped with ldpe film.
|
کلیدواژه
|
fishburger ,packaging ,storage quality
|
آدرس
|
Malaysian Agricultural Research and Development Institute, Food Technology Research Centre, Malaysia
|
پست الکترونیکی
|
wmsiah@mardi.my
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|