full2010.pdf - page 1950

1912
P106
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Effect of Packaging Condition on Shelf life of Ready to Eat Fried Red Nile Tilapia
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Supraewpan Lohalaksanadech 1*
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21 ª´ œ nªœŸ¨·˜£´–”rš¸É¦¦‹»Äœ„¨n°ŠÅ¤Ã‡¦Áª¢¦nª¤„´ µ¦—¼—Ž´°°„Ž·Á‹œ ¤¸°µ¥»„µ¦Á„È ¦´„¬µ 28 ª´œ
‡ÎµÎµ‡´ : ž¨µš´š·¤š°—„¦°, „µ¦Á„ȝ¦´„¬µ, µ¦—¼ —Ž´°°„Ž·Á‹œ
Abstract
Shelf life of products was studied by packing in PA/LDPE bags (vacuum condition, plastic box with
oxygen absorber, microwave box with oxygen absorber and stored at room temperature (28±2º C). Sensory
evaluation, chemical (TBA number), Physical (aw) and microbiological (total viable count and total yeast and
mold) analyses were conducted. It was found that significant difference on TBA number, water activity (aw)
(P<0.05) and storage time (P<0.05) . The resulted of overall liking score showed that significant difference
(P<0.05) . The samples were packed in plastic bag with oxygen absorber had shelf life for 21 days. while the
sample packed in microwave box had shelf life for 28 days
Keywords : Fried salted Red nile tilapia, Storage, Oxygen absorber
1 Ÿ¼onª¥«µ˜¦µ‹µ¦¥r µ µª·µÁš‡ÃœÃ¨¥¸„µ¦ž¦³¤Š ‡–³ª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸„µ¦ž¦³¤Š
¤®µª·š¥µ¨´¥Áš‡ÃœÃ¨¥¸¦µ¤Š‡¨«¦¸ ª·´¥ 179 ®¤¼n 3 ˜Îµ¨Å¤oµ— °ÎµÁ£°·Á„µ ‹´Š®ª´—˜¦´Š 92150
Assistant Professor of Department of Fishery Technology, Faculty of Science and Fishery Technology ,
Rajamangala University of Technology of Srivijaya , Sikao District, Trang Province
Corresponding author : Ú¦. 075-204063 Ú¦µ¦ 075-204064 e-mail : supraewpan@yahoo.com