Preliminary development of intermediate moisture, pasteurised mackerel (scomber japonicus marplantensis) chunks

Autor:	María Rosa Casales, María Isabel Yeannes, Gabriela Leonor Sánchez Pascua
Rok vydání:	1994
Předmět:	Nutrition and Dietetics Moisture biology Potassium sorbate Water activity Organoleptic Mackerel Pasteurization biology.organism_classification Humectant law.invention chemistry.chemical_compound chemistry law Glycerol Food science Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 64:199-204
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740640208
Popis:	The objective of this study was to develop an intermediate moisture, pasteurised mackerel product combining the lowering of water activity (aw) by means of selected solutes with pasteurisation. Loss of water was achieved by soaking in an equilibrium solution containing glycerol, salt, and potassium sorbate. An optimum cooking time of 20 min in the infusion solution and an optimum immersion time of 20 h in the same solution were determined. A final aw value of 0.89 was obtained. These parameters were selected taking into account the sensory assessment, since the main problem in this kind of food is acceptance by the consumer. The product was pasteurised at 90°C for 40 min. The product obtained by this combination of conditions had a moderately sweet taste and a succulent texture.
Databáze:	OpenAIRE
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