Effect of packaging on the storage quality of fishburger

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.

Full Text (41.4 KB)