Search Result of "Punchira Vongsawasdi"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Modified Atmosphere Packaging on Qualities and Shelf Life of Precooked Baby Clam (Paphia undulata))

ผู้เขียน:ImgPunchira Vongsawasdi, ImgMontira Nopharatana, ImgJuthamas Khueankhancharoen, ImgChonisa Changyoug

สื่อสิ่งพิมพ์:pdf

Abstract

The effect of modified atmosphere (20% CO2 + 20% O2 + 60% N2, 40% CO2 + 20% O2 + 40% N2, 60% CO2 + 20% O2 + 20% N2) on the quality and shelf life of precooked baby clams was investigated. Baby clams were blanched in boiling water until the temperature in the center of meat reached 73 ? 2 ?C for 1 min. The precooked samples were packed in nylon laminated with polyethylene (Nylon/PE) bags and kept at 4 ? 2 ?C. The results indicated that as the storage time increased, the total plate count, % drip loss, total volatile base nitrogen (TVB-N), trimethylamine (TMA) and pH of the precooked products, regardless of the atmospheric conditions, increased while their firmness and sensory scores decreased. All products, regardless of the modified atmosphere packaging conditions, showed better qualities and had longer shelf life compared with those packed under atmospheric conditions. Precooked clam meat in 20% CO2 + 20% O2 + 60% N2, 40% CO2 + 20% O2 + 40% N2 and 60% CO2 + 20% O2 + 20% N2 packages could be kept at 4 ? 2 ?C for 15, 21 and 24 d, respectively whereas the products packed under atmospheric conditions had a shelf life of 10 d. The results revealed that 60% CO2 + 20% O2 + 20% N2 was the most effective storage condition for refrigerated precooked baby clam. The product was orange-yellow in color, elastic and slightly stiff with no exotic flavor, and was liked moderately by the panelists.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 3, May 11 - Jun 11, Page 530 - 538 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Shelf-life Extension of Precooked Chicken Fillets by Modified Atmosphere Packaging)

ผู้เขียน:ImgPunchira Vongsawasdi, Imgนางอาภรณ์ วงษ์วิจารณ์, ImgNongpanga Khunajakr, Imgนิพร เดชสุข

สื่อสิ่งพิมพ์:pdf

Abstract

The objective of this study was to determine the effects of modified atmosphere packaging (MAP) on qualities and shelf-life of chilled precooked chicken fillets. Precooked chicken fillets were packed in air (control) and under MAP conditions (20%CO2+80%N2, M1; 40%CO2+60%N2, M2 and 60%CO2+40%N2, M3). All treatments were stored under refrigeration at 4?1?C. The results indicated that MAP conditions and storage time had no effect on water activity, moisture content, pH and surface color of all samples (P?0.05). The precooked samples kept under MAP conditions showed significantly lower thiobarbituric acid (TBA) value as compared to that of the control sample (P<0.05). MAP was effective for inhibiting growth of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas sp., and yeasts and molds. The higher CO2 concentration, the higher inhibition of microbial records. Counts of E. coli and coliform were less than 2 log cfu/g whereas no Salmonella sp. and Listeria monocytogenes was detected in all chicken samples, irrespective of the packaging conditions throughout the storage period. Sensory analysis revealed that the precooked products were better preserved under MAP conditions. Physicochemical, microbiological and sensorial data indicated that the shelf-life of aerobically packaged precooked chicken fillets was around 5 days. MAP could extend product shelf-life to 35 days under M1 and at least 65 days under M2 and M3.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 042, Issue 5, Dec 99 - Dec 99, Page 127 - 135 |  PDF |  Page