The storage life of mackerel fish products
The storage-life of smoked fish products processed from mackerel was assessed by microbiological, sensory and chemical methods. Three types of fish sausages were used, and the storage life found to be less than 15 days at 5°C.
The storage-life would depend significantly on the quality of the raw material, handling and processing methods and storage temperature.
At 5°C, the residual storage-life of two types of smoked mackerel fillets was found to be three weeks, while the same products at -15°C, had a longer storage-life. The residual storage-life for the other product was a few days at both temperatures of 5°C and -15°C.
The effect of oxidative rancidity on hot smoked and cold smoked mackerel, and the resultant decrease in storage life has been studied at two différent temperatures, 5°C and -15°C. The results show that both of the products have been spoiled after three weeks of storage at 5°C, while the same products spoiled after 9 to 10 weeks at -15°C.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Publisher
Loughborough UniversityRights holder
© Shatha Khalil Al-DouriPublication date
1979Notes
A Master Thesis. Submitted in partial fulfilment of the requirements for the award of the degree of Master of Science of Loughborough University.Language
- en
Supervisor(s)
Prof. John Mann ; Prof. D. C. FreshwaterQualification name
- MSc
Qualification level
- Masters
This submission includes a signed certificate in addition to the thesis file(s)
- I have submitted a signed certificate
