ศึกษาคุณภาพและอายุการเก็บรักษาของปลาทูซึ่งมีผลจากความล่าช้าในการใส่น้ำแข็ง
แสงไทย พจน์สมพงส์ และ สุเมธ สุพิชญางกูร
รายงานประจำปี 2527 กองพัฒนาอุตสาหกรรมสัตว์น้ำ กรมประมง หน้า 20-25
2527
บทคัดย่อ
Delayed icing study of short-bodied mackerel was carried out with delays of 0, 3, 4.5, 6.5and 11 hours at ambient temperature before icing.Initial quality changed little up to 3 hours after catch and even 6.5 hours delay still gave good quality.With delays from 6.5-10 hours the initial quality decreased drastically to “fair” and a similar decrease in storage life was seen.After 11 hours delay the fish was unacceptable.Storage life was 7 days if iced immediately, 5 day with 3 hours delay, 4.5 days with 4.5 hours delay and 3.5 days with 6.5 hours delay.It was seen that every two hours delay before icing the storage life would be reduced by one day.It was recommended that icing of fish should be done immediately after catch and temperature of fishshould be maintained at 0°C or less than 5°C during storage by using enough ice so that quality loss would be minimized and at the same time shelf life would be prolonged.