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The effects of modified atmosphere packaging on chemical, sensory and microbiological changes in black tiger prawn (Penaeus monodon)
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نویسنده
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Che Rohani A. ,Faridah M.S. ,Ahmad Shokri O.
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منبع
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journal of tropical agriculture and food science - 2008 - دوره : 36 - شماره : 2 - صفحه:211 -219
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چکیده
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Chemical, sensory and microbiological changes in black tiger prawn packed in modified atmosphere (40% co2: 30% n2: 30% 02) packaging (map) and airpacked packaging (ap) at 1 ± 2 dc were investigated. quality assessment was done by monitoring the changes in moisture, ph, bacterial counts, trimethylamine (tma), total volatile bases nitrogen (tvn) and sensory quality. no significantchange (p >0.05) in moisture content was observed under both storage conditions. the ph and tvn increased significantly (p <0.01) with time of storage in both ap and map prawns but tma increased significantly only in ap prawns. total plate colmt (tpc) and psychrotrophic bacteria count increased significantly (p <0.01) during storage under both storage conditions. bacteria grew faster in prawns stored in ap compared to prawns in map. all samples were rejected when tpc exceeded 107 cfu/g with the tvn content at approximately 25 mg-n/100 g, ph >7.5, and mean odour and acceptability scores≤5.0 for all storage conditions. map had extended the shelf life of black tiger prawn storedat 1 ± 2 dc by 30-45% longer as compared to ap. based on sensory and microbiological results, the shelf life of tiger prawn in ap and map was 14 and 19 days, respectively.
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کلیدواژه
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modified atmosphere packaging ,tiger prawn ,sensory ,microbiological changes ,chemical changes
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آدرس
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Malaysian Agricultural Research and Development Institute Station, Food Technology Research Centre, Malaysia, MARDI Headquarters, Technical Services Centre, Malaysia, MARDI Headquarters, Economic and Technology Management Research Centre, Malaysia
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پست الکترونیکی
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cra@mardi.gov.my
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Authors
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