Effect of packaging on the storage quality of fishburger

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W.M. Siah

Abstract

The effect of packaging on the storage quality of fishburger was studied. Three types of packaging used were low density polyethylene (LDPE) bags; polystyrene (PS) trays overwrapped with LDPE film; and polypropylene (PP) semi-rigid containers. Results from analyses of thiobarbituric acid number (TBA), trimethylamine (TMA), total volatile basic nitrogen (TVBN), salt soluble protein (SSP), moisture content; and sensory evaluation showed that fishburgers in all the packagings were acceptable up to 18 weeks storage at –20 ± 2 °C. Fishburgers in polypropylene (PP) semi-rigid containers had the best quality followed by samples in low-density polyethylene (LDPE) bags and polystyrene (PS) trays wrapped with LDPE film.

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Journal of Tropical Agriculture and Food Science (JTAFS)
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