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Journal of Taiwan Fisheries Research
Optimization on the Processing Conditions and Quality Change of Seasoned Softened-Bone Milkfish during Storage at 5℃ and -20℃
- Date：1993-06-01
- Volume：1
- No：1
- Page：61-68
- Auther：Perng, C. Y., S. Y. Su and W. C. Su
Tan-Kuei and Wei-Tseng seasoned softened-bone milkfish products were prepared by removing the head and viscera, soaking in seasoning, retorting, and drying. The optimal conditions were: soaking at 5℃ overnight, retorting at 125℃ for 50 min and drying at 65℃ for 60 min. The aerobic plate count (APC) of fresh fish, Tan-Kuei and Wei-Tseng seasoned products were 5.30× 107, 5.90×101, and 1.96×102 CFU/g, respectively. The coliform test of all products had negative results. During six months storage at 5℃ and -20℃, no significant changes in APC, pH, acid value, peroxide value and color of the vacuum-packed products were observed. These data suggested that the vacuum-packed and seasoned softened-bone milkfish developed in the study was stable when refrigerated and frozen.