ทดลองการแช่เย็นและเก็บรักษาปลาทู
แสงไทย พจน์สมพงส์ สุเมธ สุพิชญางกูร และศิโรจน์ ดุละลัมพะ
รายงานวิชาการและการทดลองประจำปี 2525-2526 กองพัฒนาอุตสาหกรรมสัตว์น้ำ กรมประมง หน้า 106-113
2526
บทคัดย่อ
Two experiments on the handling of short-bodied mackerel (Rastrelliger brachysoma) were made in order find out the effective and economical methods for holding short-bodied mackerel on board vessels and land transport.The experiments and results were described as follows:
1.Very fresh short-bodied mackerels were used for the first experiment.One lot of fish was chilled in a mixture of ice and sea water in a container for 8 hours, after that fish was repacked with ice alone in a box which there were holes for water drainage.Second of fish was mixed with ice in another container for 8 hours and then was repacked with ice in another box which there were holes for water drainage.Third lot of fish was mixed with ice in a container which there were holes for water drainage and kept for 8 hours then was repacked with ice in the same container.First treatment,second treatment and third treatment were called CSW, CW and IC respectively and these treatments were kept for further 3 – 4 days.Quality assessments were made by sensory method and the results revealed that fish from CSW, CW and IC were not significantly different in freshness after 8 – 10 hours and also further 2 – 3 days storage.However, fish from IC seemed to be more crushed by ice packing.
2.Second experiment was made as above mentioned but fish in each container still preserved in the same manner without repackaging.Fish samples were tested by sensory method day-to-day until 8 days storage and the result showed that fish from the three treatments were all accepted by panelists during 4 days storage and the quality of fish were not significantly different although they were kept for 8 days.
3.The overall results could be concluded that short-bodied mackerel could be handled by using CSW, CW and IC methods for a short period at sea and fish could be transported to consumers within 4 days (from the beginning of chilling until it reached consumers).Fish stored for more than 5 days were found to be poor in quality., therefore each handling method was to be effective for handling short-bodied mackerel for a short period.However, handling fish by CXW seemed to be more complex and not economical compared with other methods in these experiments.