Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

Wijayanti, Ima; Surti, Titi; Anggo, Apri Dwi; Susanto, Eko

doi:10.1016/j.aqpro.2016.07.016

Cited by 5 publications

(7 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The difference in ash content under the two packaging materials indicated that storage material affected the changes in the levels of ash content with time. The reported increasing ash content of MW in this study with time agree with the results of Wijayanti et al, (2016) who reported increasing ash content in a study on milkfish floss stored in polypropylene plastic and aluminium foil. However, a study by Olayemi et al, (2015) reported decreasing ash content with time in a study on dried smoked fish stored in different composite storage materials.…”

Section: Physicochemical Analysissupporting

confidence: 92%

“…Ash contents of fresh foods rarely exceed 5 % (Headings and Rahnema, 2002), although some processed foods of greater content values have been reported in literature (Yilmaz and Demirci, 2010;Wijayanti et al, 2016). In the traditional processing of MW, salt is added to degutted MW prior to boiling and open sun drying (Kumirai, 2018).…”

Section: Physicochemical Analysismentioning

confidence: 99%

See 1 more Smart Citation

EFFECT OF CONVENTIONAL BULK PACKAGING MATERIAL, STORAGE TEMPERATURE AND DURATION ON QUALITY OF DRIED MOPANE WORM (Imbrasia Belina)

Jideani¹,

O.²,

S.³

2021

JEAE

View full text Add to dashboard Cite

This study assessed the effect of conventional bulk packaging materials, storage time and temperature on quality of dried mopane worm (Imbrasia belina). Changes in the quality of dried mopane worm (MW) were evaluated in a 2 x 2 x 5 factorial experiment comprising packaging material (polypropylene woven (PP) and hessian sack), storage temperature (ambient temperature and 33 °C) and storage time (0, 30, 60, 90 and 120 days) with three replications. Experimental data obtained was subjected to ANOVA and the means separated using the post hoc Tukey test at 5 % level of significance. Quality of traditionally processed dried MW was analysed using changes in physicochemical (ash, moisture, fat, protein and colour (L*, a*, b* and ∆E*), microbial (yeast and mould and coliform) count and sensory (colour, taste, texture and overall acceptability) qualities. The proximate composition of dried MW was not significantly (p > 0.05) affected by the interaction between the treatments. The interaction among treatments significantly (p < 0.05) affected colour parameters L*, a*, b* and ∆E*. There was no significant (p > 0.05) interaction between packaging materials, temperature and storage time on yeast, mould and coliform counts. The sensory quality of dried MW was not significantly (p > 0.05) affected by the interaction between the treatments thus indicating consumer acceptability. Deteriorative change in the quality of dried MW was lower in PP than HS for the two levels of temperature over the duration of the experiment.

show abstract

Section: Physicochemical Analysissupporting

confidence: 92%

Section: Physicochemical Analysismentioning

confidence: 99%

EFFECT OF CONVENTIONAL BULK PACKAGING MATERIAL, STORAGE TEMPERATURE AND DURATION ON QUALITY OF DRIED MOPANE WORM (Imbrasia Belina)

Jideani¹,

O.²,

S.³

2021

JEAE

View full text Add to dashboard Cite

show abstract

“…In biaxially oriented nylon (NYLON) packaging, moisture content of the product increase to 3.57% at the end of storage, oriented polypropylene (OPP) packaging showed moisture content raised 3.27% and the lowest one was in the aluminum foil laminated (AL‐LAM) packaging raised 2.44%. The moisture content raising is caused by water vapor migration from the storage environment to packaging materials (Wijayanti et al., 2016). From the results, it was found that all packaging showed good barrier on moisture.…”

Section: Resultsmentioning

confidence: 99%

“…The AL‐LAM packaging, made from integration aluminum foil and heat sealing plastic film, was able to keep the moisture content of product better than others, due to the good moisture and oxygen barrier properties (Srinivasa, 1993). Other studies reviewed that AL‐LAM packaging was one of the most effective in controlling raise in moisture content of many products such as potato crisps (George et al., 2011), mushroom (Ajayi et al., 2015), milkfish floss (Wijayanti et al., 2016), and sweet potato chips (Marangoni Júnior et al., 2018). Plastic OPP has higher barrier to water vapor, which is not affected by changes in humidity, and moderate permeability to gases and odors.…”

Section: Resultsmentioning

confidence: 99%

“…During storage of dried powder, packaging plays an important role in preserving the product. In order to assist with preservation, the packaging has to protect the product from external effects that could lead to quality deterioration such as light, oxygen, and moisture (Wijayanti et al., 2016). The kinetic modeling can be applied for tracking the changes in the quality criterions such as moisture of food products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage

Poonnakasem

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The objectives of this research were to study the effect of concentration of egg white and air temperature on physicochemical properties and the effect of packaging on the moisture during storage of foam mat dried chili sauce powder. Results demonstrated that 6% (wt/wt chili sauce basis) egg white as foaming agent and drying temperature at 80°C to produce chili sauce powder were the optimum condition that led to higher foam expansion, yield percentage, and water solubility, and lower moisture content, Aw, and bulk density. For microbiology test, total viable count, yeast and mold, coliform, and E. coli followed a Thai community product standard of seasoning powder. Plots of moisture content of product in all types of packaging versus time were linear model. The best packaging that could protect moisture permeability was aluminum foil laminate. According to the shelf life prediction, the product in packaging could be stored for 13 months. Practical applications Chili sauce (hot sauce) is one of the most famous products processed from chili and can be added to many kinds of foods. Application of foam mat drying for this product can extend its shelf life and increase product variety for consumers. The optimum condition for production of chili sauce powder is 6% egg white as foaming agent and drying temperature at 80°C. The kinetic modeling can be applied for tracking moisture changes of products. The best packaging that could protect moisture permeability was aluminum foil laminate that can be used to store the product for 13 months. This research can be benefit the industrial sauce production for better distribution of the products.

show abstract

Projective mapping and descriptive analysis of commercial fish floss in Yogyakarta Region

Fitriya

Ekantari

2019

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

This study aimed to determine the quality of commercial fish floss in the Yogyakarta region based on the similarity and dissimilarity in the dominant spices perceived by panelists. Projective mapping (PM) or napping has attained much attention in recent literature as a method for fast sensory profiling and measurement of consumer perception. Configurations from PM have been shown to provide similar product maps. Observation of projective mapping was carried out on ten commercial fish floss using 80 untrained panelists. Panelists were instructed to group samples according to their perception in a sheet flat area 60 × 60 cm2. The coordinates of the grouping sample were recorded. Results of the study were able to detect 12 flavored spices obtained; samples were scattered in four groups of dominant herbs. Fish floss AK, KF_T, and DE contain nutmeg, turmeric, tamarind, and ginger as the dominant flavor. The brands N_S, TS, and SM exhibit dominant taste of fish flavor, candlenut, lemongrass, and a slight chili. N_L, SR, and KF_L had the dominant taste of bay leaves, coriander, cutcherry, and chili. SF_S brand had a dominant flavor of galangal. The result of this study can be used as a reference for the development of the fish floss industry in the Yogyakarta area for new industries and the destination of new products from various raw materials of fish.

show abstract

Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

Cited by 5 publications

References 8 publications

EFFECT OF CONVENTIONAL BULK PACKAGING MATERIAL, STORAGE TEMPERATURE AND DURATION ON QUALITY OF DRIED MOPANE WORM (Imbrasia Belina)

EFFECT OF CONVENTIONAL BULK PACKAGING MATERIAL, STORAGE TEMPERATURE AND DURATION ON QUALITY OF DRIED MOPANE WORM (Imbrasia Belina)

Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage

Projective mapping and descriptive analysis of commercial fish floss in Yogyakarta Region

Contact Info

Product

Resources

About