Effect of washing chemical additives and storage temperature on quality of mechanically deboned by-catch

Pantipa Jantawat, . and Jirawan Yamprayoon, . Effect of washing chemical additives and storage temperature on quality of mechanically deboned by-catch. pp. 108-113. ISSN 1505-5337

Washed and unwashed mechanically deboned by-catch samples with and without chemical treatment of 0.1 percent sodium benzoate 0.1 percent sodium tripolyphosphate or 0.1 percent sodium erythorbate 0.1 percent sodium tripolyphosphate and their corresponding fishball samples were stored at 0 degrees C or 7 degrees C. The mince samples were evaluated for total volatile base nitrogen (TVB) trimethylamine nitrogen (TMA) thiobarbituric acid (TBA) salt soluble protein (SSP) and total bacterial count (TBC). The fishball samples were evaluated by sensory means for flavour and acceptability. Significantly lower TVB TMA TBC and higher SSP were obtained with saline solution washing. The benzoate-phosphate treatment effectively controlled TVB and TBC in the mince samples. Lower storage temperature was more effective in preserving quality of the fish samples. Samples prepared by washing adding benzoate-phosphate and storing at 0 degree C are suitable for use in batter type products for up to 13 days while those with the same treatment stored at 7 degrees C should be used within 11 days.

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Abstract

Washed and unwashed mechanically deboned by-catch samples with and without chemical treatment of 0.1 percent sodium benzoate 0.1 percent sodium tripolyphosphate or 0.1 percent sodium erythorbate 0.1 percent sodium tripolyphosphate and their corresponding fishball samples were stored at 0 degrees C or 7 degrees C. The mince samples were evaluated for total volatile base nitrogen (TVB) trimethylamine nitrogen (TMA) thiobarbituric acid (TBA) salt soluble protein (SSP) and total bacterial count (TBC). The fishball samples were evaluated by sensory means for flavour and acceptability. Significantly lower TVB TMA TBC and higher SSP were obtained with saline solution washing. The benzoate-phosphate treatment effectively controlled TVB and TBC in the mince samples. Lower storage temperature was more effective in preserving quality of the fish samples. Samples prepared by washing adding benzoate-phosphate and storing at 0 degree C are suitable for use in batter type products for up to 13 days while those with the same treatment stored at 7 degrees C should be used within 11 days.

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Item Type:	Article
Additional Information:	1 ill.; 3 tables; 34 ref. Summary (En)
AGROVOC Term:	PRODUCTOS DERIVADOS DEL PESCADO
AGROVOC Term:	ADITIVOS ALIMENTARIOS
AGROVOC Term:	ALMACENAMIENTO
AGROVOC Term:	TEMPERATURA/ LAVADO
AGROVOC Term:	DURACION
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:55
URI:	http://webagris.upm.edu.my/id/eprint/20038

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