Ybc. Man et J. Ramadas, EFFECT OF PACKAGING ENVIRONMENT ON QUALITY CHANGES OF SMOKED SPANISH MACKEREL UNDER REFRIGERATION, Journal of food quality, 21(2), 1998, pp. 167-174
A study was conducted on smoked Spanish mackerel packed in polyamide u
nder atmosphere (control), low-oxygen and vacuum environments under re
frigeration (5C), Quality changes were observed for a duration of 12 w
eeks. Moisture contents and thiobarbituric acid reaction substance (TB
ARS) values of all samples were significantly (P<0.05) increased while
textural firmness gradually decreased during refrigerated storage, Th
e samples turned darker in all packaging environments. Microbial count
s increased during storage. The result from sensory evaluation showed
that all samples were still acceptable in all attributes studied after
12 weeks of storage; however, samples in low-oxygen and vacuum packag
ing environments were significantly more desirable in terms of saltine
ss, smoked flavor and overall acceptability compared with atmospheric
packaging.