期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 21, 期 5, 页码 445-454出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2011.608918
关键词
chub mackerel; liquid smoke; TBARS; TVBN
Changes in biochemical and sensory attributes of chub mackerel (Scomber japonicus) fillets during storage treated by immersion in a 12% NaCl brine with or without 0.2% liquid smoke were investigated. Brine-treated chub mackerel fillets were packaged in modified atmosphere or under vacuum and were stored at 4 degrees C. The brined fillets were stored and evaluated raw and after heat treatment as cooked samples. Fish fillets were assessed organoleptically to determine acceptability and by measuring the pH, oxidation levels (TBARS test), and total volatile basic nitrogen (TVBN). Fillets treated in brine with liquid smoke exhibited similar pH and significantly lower TBARS and TVBN values (p < 0.05). The combination of the use of brines containing liquid smoke and subsequent vacuum packaging produced the lowest TBARS and TVBN values and resulted in extended acceptability.
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