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Publication
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| Title of Article |
“Sensory quality of dried-smoked garfish (Xenentodon cancila (Hamilton,
1822)) during long-term storage as affected polypropylene bags and natural antioxidants” |
| Date of Acceptance |
14 December 2018 |
| Journal |
| Title of Journal |
วารสารแก่นเกษตร ฉบับพิเศษ |
| Standard |
TCI |
| Institute of Journal |
คณะเกษตรศาสตร์ มหาวิทยาลัยขอนแก่น |
| ISBN/ISSN |
- |
| Volume |
47 |
| Issue |
1 |
| Month |
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| Year of Publication |
2019 |
| Page |
- |
| Abstract |
To find a packaging and natural antioxidants proper for maintaining sensory quality of dried-smoked garfish during long-term storage, polypropylene bags and natural antioxidants (green tea extract, rice bran oil and cold-pressed coconut oil) were investigated. Five treatments were employed for storing dried-smoked garfish:1) stored in a plastic basket without using a polypropylene bag or natural antioxidant (BK); 2) packed in a polypropylene bag without natural antioxidant supplement (PP);3) packed in a polypropylene bag and green tea extract supplement (PP-GR);4) packed in a polypropylene bag and rice bran oil supplement (PP-RI); and 5) packed in a polypropylene bag and cold-pressed coconut oil supplement (PP-CO). Scores of sensory attributes (appearance, color, odor and taste) of the product were evaluated at 0, 2, 4 and 6 months. The results showed using a polypropylene bag (PP) offered the higher appearance, color, odor and taste scores in month 6, compared to using no packaging (BK). Addition of the natural antioxidants offers no benefit on sensory scores. Packing dried-smoked garfish in a polypropylene bag without addition of the natural antioxidant is, therefore, concluded. |
| Keyword |
dried-smoked fish, polypropylene bag, green tea extract, rice bran oil, cold-pressed coconut oil, natural antioxidant |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
ชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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