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首页> 外文期刊>Journal of food quality >EFFECT OF SMOKE SOURCES ON QUALITY AND STORAGE STABILITY OF CATFISH FILLET (Clarias macrocephatus Gunther)
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EFFECT OF SMOKE SOURCES ON QUALITY AND STORAGE STABILITY OF CATFISH FILLET (Clarias macrocephatus Gunther)

机译：烟源对肥育鱼片质量和贮藏稳定性的影响

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摘要

The effect of smoke sources, bagasse and coconut husk, on the chemical composition, acceptability and quality changes of catfish fillets was investigated. Catfish smoked with either of the sources had similar compositions. Catfish fillets smoked with coconut husk attained significantly higher preference scores for color but odor scores were lower compared with those smoked with bagasse (p < 0.05). However, no significant differences in other attributes were observed for fillets smoked by the two different kinds of starting material. Smoked fillets showed lower TBA values, ammonia content, aerobic plant count (APC), yeast and mold than the control throughout 10 weeks of storage at 4C. For the smoked fillets, nonenzymatic browning was prevalent.
机译：研究了烟源，蔗渣和椰子壳对on鱼鱼片化学成分，可接受性和质量变化的影响。用任何一种来源熏制的鱼都具有相似的成分。与用蔗渣熏制的those鱼鱼片相比，用椰子壳熏制的fish鱼鱼片对颜色的得分明显更高，但气味得分却较低（p <0.05）。但是，对于两种不同类型的原料熏制的鱼片，在其他属性上没有观察到显着差异。在4°C的整个存储10周中，熏制的鱼片显示出比对照组更低的TBA值，氨含量，好氧植物数量（APC），酵母和霉菌。对于熏制的鱼片，非酶褐变很普遍。

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  • 来源
    《Journal of food quality》 |1999年第2期|213-224|共12页
  • 作者

    SOOTTAWAT BENJAKUL; NUTTHAWUT AROONRUENG;

  • 作者单位

    Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai Songkla 90211 Thailand;

    Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai Songkla 90211 Thailand;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
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