Ybc. Man et al., EFFECT OF PACKAGING FILMS ON STORAGE STABILITY OF INTERMEDIATE-MOISTURE DEEP-FRIED MACKEREL, International journal of food science & technology, 30(2), 1995, pp. 175-181
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-packe
d samples, respectively. Thiobarbituric acid values increased signific
antly (P < 0.01) in all packaging films, most rapidly in the LDPE-pack
ed samples. The physical firmness of the samples decreased similarly a
nd was closely related to the amount of moisture absorbed during stora
ge. Microbial count was low initially but increased most rapidly in LD
PE-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.