An experiment was conducted for extension of shelf-life of semi-dried mackerel using modified atmosphere packaging. Keeping qualities of the products were investigated by measuring moisture content, pH, volatile basic nitrogen(VBN), viable cell count,...
An experiment was conducted for extension of shelf-life of semi-dried mackerel using modified atmosphere packaging. Keeping qualities of the products were investigated by measuring moisture content, pH, volatile basic nitrogen(VBN), viable cell count, thiobarbituric acid(TBA) value, peroxide value(POV), color value and sensory evaluation. Good qualities of the products packaged with air, CO₂, N₂ and vacuum, respectively, were maintained at least for 3 days, 5 days, respectively during storage at 5℃, while those of all products stored at 20℃ were only maintained for 12 hr.