Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

2005 ◽  
Vol 93 (3) ◽  
pp. 511-520 ◽  
Author(s):  
Antonios E. Goulas ◽  
Michael G. Kontominas
Keyword(s):  
Sensory Attributes ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
Keeping Quality

Effect of cold plasma on maintaining the quality of chub mackerel ( Scomber japonicus ): biochemical and sensory attributes

2018 ◽  
Vol 99 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jing Chen ◽  
Sheng‐Zhe Wang ◽  
Jun‐Yu Chen ◽  
Dong‐Zhi Chen ◽  
Shang‐Gui Deng ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Sensory Attributes ◽  
Scomber Japonicus ◽  
Chub Mackerel

The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

1988 ◽  
Vol 51 (12) ◽  
pp. 976-978 ◽  
Author(s):  
JOSEPH S. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMED MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Sensory Attributes ◽  
Fresh Milk ◽  
C Storage ◽  
Keeping Quality ◽  
Sensory Qualities ◽  
Standard Organization ◽  
Mold And Yeast

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.

scholarly journals Keeping Quality of Mackerel, Scomber japonicus, by Using Aureomycin

1955 ◽  
Vol 21 (8) ◽  
pp. 958-961 ◽  
Author(s):  
Tetuo TOMIYAMA ◽  
Shunichi KUROKI ◽  
Minoru NOMURA
Keyword(s):  
Scomber Japonicus ◽  
Keeping Quality

scholarly journals Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

2011 ◽  
Vol 14 (4) ◽  
pp. 257-265 ◽  
Author(s):  
Frieda A. Oduro ◽  
Nam-Do Choi ◽  
Hong-Soo Ryu
Keyword(s):  
Protein Quality ◽  
Scomber Japonicus ◽  
Chub Mackerel ◽  
Cooking Conditions

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality
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