Estimations of shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT (Accelerated Shelf Life Testing) method (original) (raw)
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2021
Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively wit...
Bio web of conferences/BIO web of conferences, 2024
Ready-to-eat sardines (RTE) are ready-to-eat foods designed to satisfy the needs of people who don't have time to cook. In order to maintain the quality of RTE products and have a longer shelf life, efforts should be made to maintain the quality of RTE products, one of which is the use of cold storage methods and packaging. The purpose of this study was to estimate the shelf life of RTE sardines using the accelerated method combined with the Arrhenius method. This study employs a completely randomised Design with two factors: packaging type (vacuum and non-vacuum packaging) and storage temperature (cold storage and freezing temperature). The parameters tested in this research include TPC (total plate count), organoleptic properties, fat content, and protein content. The estimated shelf life of ready-to-eat sardines (RTE) in this study shows that RTE fish has a shelf life of up to 558.96 days if stored at a freezing temperature and vacuum packed, and 313.29 days if stored at a refrigerated temperature and vacuum packed. While ready-to-eat sardines (RTE) have a shelf life if stored using pouch packaging of 514.83 days at freezing and 2945.13 days at refrigerated temperatures with the Arrhenius equation obtained, namely ln k = (13.436-3034.6) (1/T).
Fishes
The identification of sustainable materials as an alternative to plastic is fundamental for the protection of the environment and for the safeguard of marine ecosystems. The replacement of plastic with organic materials for fish storage might affect its shelf-life due to the high concentration of oxidizable fatty acids in fish flesh. This study investigated the effectiveness of two organic packaging materials, namely coconut fiber (Coc) and paper (Pap), as alternatives to the conventionally used polystyrene (Pol), on the shelf-life, hygienic parameters, and quality traits of anchovies refrigerated for one (T0), three (T1), or seven (T2) days. The hygienic quality of anchovies packaged in the organic Pap and Coc boxes was better than the traditional Pol, probably due to the higher porosity of the packaging, which allows a higher bacterial proliferation. Results of the T-BARS test showed a lower (p < 0.05) malondialdehyde concentration in fillets from the Pap group, which increased...
A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets
Journal of the Science of Food and Agriculture, 2020
Background: An innovative pilot-plant packaging was developed and evaluated for applying oregano essential oil (OEO) vapours in conditions of high vacuum for exploring the antimicrobial effect of essential oil vapours applied immediately before packaging of fish fillets. Farmed sea bream (Sparus aurata) fresh fillets have been used as a model for validating this new technology. These fillets, as a refrigerated product under Modified Atmosphere Packaging (MAP), have a relatively short shelf life (12-14 days) mainly due This article is protected by copyright. All rights reserved. to the fast microbial growth. The effects of conventional OEO dippings (pretreatment dipping (0.1 % of OEO) of whole fish (T1) and filleted sea bream (T2)) were compared with the OEO application in vapour phase (67 µL L-1) under vacuum (5-10 hPa) immediately before MAP fillet packaging (T3). Results: T3/T2 samples showed the lowest microbial growth after 28 days at 4 ºC, with loads up to 1/2.6 log units for Enterobacteria/lactic acid bacteria compared to untreated samples. The initial TMA-N content (2.6 mg kg-1) increased in T1 and T2/T3 samples by 9.6 and 6/7 units, respectively, after 28 days. Quality Index Method (QIM) better reflected the fish fillets shelf life than texture and colour measurements. The shelf life of T3/T2 samples was established in at least 28 days (4 ºC), while the QIM threshold (6) was exceeded after 7/21 days in untreated/T1 fillets. Conclusion: the fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents.
DEVELOPMENT OF APPROPRIATE PACKAGING FOR SHELF LIFE EXTENSION OF SMOKED FISH IN A DEVELOPING ECONOMY
Three composite packaging materials; Paper-Polyethylene (PaPe,), Polyethylene-Paper (PePa) Polyethylene-Paper-Polyethylene (PePaPe) were developed for packaging of dried fish samples with Polyethylene used as control. Some engineering properties (thickness, water and oil absorption rates) were determined using standard methods. Smoked dried catfish were stored in the three composite packing materials and in polyethylene for six months. The composite materials’thicknesses ranged from 0.23 to 0.31 mm while that of control was 0.27 mm. The water and oil absorption rates ranged from 1.73 to 10.00 g/cm2/min and 2.50 to 10.86 g/cm2/min respectively for the composite materials and 0.36 and 0.28 g/cm2/min respectively for the control. The percentages protein of the fish stored ranged between 62.8% and 71.90%; while the moisture ranged between 8.80 and 10.50 %. There was no significant decrease in protein composition (P<0.05) in all the samples although the control has the least value of 62.8% at the end of six months. The fat content decreases with the storage period in all the packages except for sample stored in the control with almost constant value. Polyethylene-Paper-Polyethylene packages maintained better quality attributes of stored fish.The general acceptance of the fish on the scale of nine for the composite materials ranged between 4.78 and 6.96 while that of control was 4.6. PePaPe performed better in resistance to moisture and oil migration. It also shows high protein retention and better sensory attributes. The packaging material maintained the quality attributes of stored catfish. It was effective in extending the shelf life of smoked fish. Keywords: Spoilage, Packaging, Quality, Shelf life.
Shelf-life Studies on an Underutilized Sea Food from Southeast Coast of India
The horse conch, Pleuroploca trapezium is a marine gastropod that is landed in huge amount as by-catch along Gulf of Mannar, southeast coast of India. To make use of this underutilized gastropod meat, ready-to-serve instant soup powder was prepared using this meat with an objective to popularize the meat among local people. This study was intended to find out the best packing material for the long time storage of this soup powder. Instant soup powder was first prepared using non-deodourized meat and packed in LDPE pouches. Since the shell life was poor, another batch of soup powder was prepared using deodourized meat and packed in pouches made of HMHD, PP, 12μ PET laminated with 50μ LDPE, 12μ PET laminated with BOPP, 12μ PET laminated with metallised BOPP. During storage, studies such as relative humidity moisture relationship, wettability were also carried out in addition to shelf life studies. The soup powder stored in laminated pouches had a shelf life of 6 months at room temperature.
2007
Ready to use seasoning powders in markets are commonly based on meat extract or spices. Such seasoning powder made from fish or fish products is rarely found, whereas the raw material has great potential. This research aimed to produce seasonirlg powder as flavor enhancer for foods which was made from whole fermented fish ('peda']. The product was stored for 8 weeks a t two different temperatures, i.e, chilling (711Cj and room temperature (280C) with aluminum foil packaging. The change of product profile was evaluated and the shelf-life of product was predicted. 'Pedal was processed by addition of clove and c innamo~~ . After fermentation, 'peda' was then milled into paste. After that onion and garlic were added to the paste and the mixture was then dried. Measuring parameters used for seasoning powder were histarnine content, water content, total mesophillic n~icrobe and sensory evaluation using hedonic scale for color, texture and odor. Shelf-life prediction wa...
Storage stability of spray-dried tilapia meat powder produced underoptimized condition
2018
In this study, gelation characteristics, colour, moisture and water activity of spray-dried tilapia powder (SDTP) packed in polyethylene pouches under aerobic conditions were evaluated under refrigerated, ambient and accelerated storage conditions for up to 90 days. The spray dried powder contained 2.63% moisture, had least gelation concentration (LGC) of 8.67% and water activity of 0.255. The L*, b* and a* values of spray-dried tilapia powder was found to be 97.69, 1.51 and 0.12, respectively. At refrigerated storage temperature (4°C), the LGC ranged between 8-10% up to 90 days (p 0.05) when stored at 4°C and 10°C for up to 90 days The L value was found to decrease gradually (p<0.05) when stored at ambient and elevated temperatures and the most reduction was observed for the highest storage temperature of 60°C. The darkest powder with L* value of 85.4 was observed for powders stored at 60°C for 90 days. The moisture adsorption by SDTP was observed under refrigerated and ambient ...