2022
DOI: 10.22161/ijeab.71.7
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The Quality of Fresh Mackerel Tuna (Euthynnus affinis) Preserved with Different Icing Methods

Abstract: Fish is a highly perishable food material, so the quality is very susceptible to degradation. The damage to the fish may occur starting from catching or harvesting, post-harvest handling to distribution, and consumers. The primary factor causing quality degradation in fish is the activity of enzymes and bacteria, which ultimately shortens the shelf life of the fish. This study aimed to analyze the effect of different icing methods on the quality of mackerel tuna (Euthynnus affinis). This study used a completel… Show more

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Cited by 2 publications
(3 citation statements)
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“…Aerobic plate count on fish is generally related to food safety risks and can sometimes be used to indicate quality, shelf life, and contamination after heat processing [28]. The findings of some authors [29,30] are very similar.…”
Section: Discussionmentioning
confidence: 99%
“…Aerobic plate count on fish is generally related to food safety risks and can sometimes be used to indicate quality, shelf life, and contamination after heat processing [28]. The findings of some authors [29,30] are very similar.…”
Section: Discussionmentioning
confidence: 99%
“…Xanthan has multiple technological advantages that make it a rich raw material with various applications, especially for food. The features of xanthan could be listed as follows [23,25]: (1) high viscosity at low concentrations: for example, a solution with a concentration of 1% appears almost gel-like at rest, yet pours readily and has a very low resistance to mixing and pumping; (2) high resistance to a wide pH range (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12) makes xanthan well-suited to foods; (3) high thermal stability; the viscosity is not affected by temperatures in the range of (0-100 °C), and it has excellent freeze-thaw ability; (4) high solubility of xanthan gum renders it appropriate for many applications, including foods; (5) high compatibility with most of the commercially available thickeners.…”
Section: Introductionmentioning
confidence: 99%
“…As with other fish, Mackerel tuna is easily and rapidly damaged (highly perishable), so it is very susceptible to quality degradation. The major factor causing quality degradation in fish, including mackerel tuna, is microbial activity, even though the first changes are caused by the endogenous enzymes of fish, which ultimately shortens their shelf life [ 4 , 5 , 6 ]. Microbial deterioration proceeds fast because of the presence of large amounts of low-molecular-weight compounds, high water activity, and high post-mortem (pH > 6) in fish muscles.…”
Section: Introductionmentioning
confidence: 99%