Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel

QR Code

Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel

A storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86...

Full description

Bibliographic Details
Main Authors:	Che Man, Yaakob, Bakar, Jamilah, Mokri, Ahmad A.K
Format:	Article
Published:	Wiley 1995
Online Access:	http://psasir.upm.edu.my/id/eprint/113108/

Similar Items

Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
by: Che Man, Yaakob, et al.
Published: (1984)

Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets
by: Moradi, Yazdan, et al.
Published: (2009)

Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
by: Che Man, Yaakob, et al.
Published: (1998)

Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips
by: Ammawath, Wanna, et al.
Published: (2002)

Mechanical stability of intermediate moisture starch-glycerol systems
by: Enrione,, Javier
Published: (2005)

Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
by: Rahman, Mohammad Mustafizur, et al.
Published: (2012)

Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract
by: Maryam Adilah, Z.a., et al.
Published: (2023)

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).
by: Bakar, Jamilah, et al.
Published: (2008)

Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
by: Idris, Atiqah Aqilah, et al.
Published: (2018)

Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (2000)

Edible packaging film
by: Bakar, Jamilah, et al.
Published: (2014)

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Use of natural antioxidants in refined palm olein during repeated deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
by: Rahimabadi, Eshagh Zakipour, et al.
Published: (2011)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
by: Lua, Hwee Ying, et al.
Published: (2020)

Biogenic amine and microfloral profiling of Indian mackerel, Rastrelliger kanagurta cuvier during storage
by: Chong , Cheong Yew
Published: (2012)

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (1999)

Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
by: Serjouie, Alireza, et al.
Published: (2010)

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
by: Lam, Xue Yuan
Published: (2020)

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2008)

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips
by: Ammawath, Wanna, et al.
Published: (2001)

Durian leather: development, properties and storage stability
by: Jaswir, Irwandi, et al.
Published: (1996)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
by: Vasanti Nair, Chanderan K., et al.
Published: (1996)

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
by: Che Man, Yaakob, et al.
Published: (1999)

Biomagnifications of mercury and methylmercury in tuna and mackerel
by: Hajeb, Parvaneh, et al.
Published: (2010)

Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil
by: Suhardiyono,
Published: (1992)

Statistical analysis investigation on vegetable oils stability during deep frying using selected quality parameters
by: Daoud, Jamal Ibrahim, et al.
Published: (2020)

Storage stability study of ciku leather
by: Taufik,, et al.
Published: (1991)

Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
by: Jaswir, Irwandi, et al.
Published: (1999)

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
by: Bakar, Jamilah, et al.
Published: (1998)

Storage stability and quality characteristics of fried fish crackers added with rice bran flour and resistant starch
by: Idris, 'Atiqah 'Aqilah
Published: (2018)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying
by: Che Man, Y. B., et al.
Published: (1999)

Storage stability of coconut milk powder
by: Bakar, Jamilah, et al.
Published: (1988)

Effect of chitosan and polyethylene glycol as plasticizer improves the physical, mechanical, moisture, and thermal properties of films for food packaging
by: Nur Nadiah, Che Aziz, et al.
Published: (2025)

Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.
by: Moradi, Yazdan, et al.
Published: (2009)

Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM).
by: Moradi, Yazdan, et al.
Published: (2010)

The storage stability of breaded catfish and tilapia fillets
by: Wong, N. S., et al.
Published: (1999)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
by: Hussein, Rabeaah
Published: (2006)