Combined Effect of Garlic Juice and Sa-Tay Marinade on Quality Changes of Oyster Meat during Chilled Storage

Autor:	Pornpong Sutthirak, Sunisa Siripongvutikorn, Bunyarat Bunruk
Rok vydání:	2013
Předmět:	Oyster food and beverages Biology Shelf life Lactic acid Fecal coliform Tenderness chemistry.chemical_compound chemistry biology.animal TBARS medicine Food science medicine.symptom Flavor Mesophile
Zdroj:	Food and Nutrition Sciences. :690-700
ISSN:	2157-9458 2157-944X
DOI:	10.4236/fns.2013.46088
Popis:	Traditionally, meat has been marinated to improve yield, flavor, tenderness, and may increase product shelf life. Sa-tay is a popular dish in Thai restaurant. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with garlic 0, 2 ml of garlic juice then marinated with Sa-tay condiment (8%, wt/wt) were monitored during chilled storage, 4℃ ± 2℃. pH and glycogen content of all treatments decreased while TVB, lactic acid content, ammonia content and K-value increased as storage time. A TBARS, rancidity indicator, of the control was higher compared with other treatments. Mesophilic and lactic acid bacteria of all treatments particularly the oyster treated with the juice increased as storage time increased. However, psychrophilic bacteria, coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Vibrio spp. were low throughout the storage. Consumer acceptability scores of all treatments were higher than borderline (>5) at the end of the storage, 12 days.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::82aa19fc93716e2696c154ffe3835b3b https://doi.org/10.4236/fns.2013.46088 Zobrazit plný text záznamu