Effect of Different Cutting of Dried Ginger on the Freshness of Grass Carp Fillet During Vacuum Pack Storage

doi:10.3969/j.issn.1673-1689.2019.08.016

Home > Archive>Volume 38, Issue 8, 2019 >112-118. DOI:10.3969/j.issn.1673-1689.2019.08.016

Effect of Different Cutting of Dried Ginger on the Freshness of Grass Carp Fillet During Vacuum Pack Storage
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                        10.3969/j.issn.1673-1689.2019.08.016
                    
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It is meaningful to investigate the effect of mix storage dry ginger by different cutting methods（Julienne and Brunoise Dice cut ginger） on freshness of grass carp fillets using vacuum（VC） pack. Freshness indicator of grass carp was defined by parameters including total volatile basic nitrogen（TVB-N），pH，total bacterial count（TBC），moisture content and odour evaluation via electronic nose. The sample（grass carp fillets and dry ginger） were divided into three batches VC1，VC2 and VC3（replicated three times） representing fish fillet 50 gram（control），fish fillet 50 gram with dry ginger 2 gram using Julienne cut and fish fillet 50 gram with dry ginger 2 gram using Brunoise Dice cut. It was turned out that the pH value was statistically significant different among all samples while other parameter including total volatile basic nitrogen（TVB-N），total bacterial count（TBC） and moisture content were not showed statistically significant difference.

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PHUHONGSUNG Pattarapon, ZHANG Min. Effect of Different Cutting of Dried Ginger on the Freshness of Grass Carp Fillet During Vacuum Pack Storage[J]. Journal of Food Science and Biotechnology,2019,38(8):112-118.

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Online: March 27,2020
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