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Abstract ▼ AI-Helper

A study was conducted to investigate the possibility of processing seasoned and semi-dried right-eyed flounder (Pseudopleuronects herzensteini) and to examine its quality during storage at $\pm$$3^{\circ}C$ by analyzing the factors such as moisture content, pH, volatile basic n...

A study was conducted to investigate the possibility of processing seasoned and semi-dried right-eyed flounder (Pseudopleuronects herzensteini) and to examine its quality during storage at $\pm$$3^{\circ}C$ by analyzing the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell count and peroxide value (POV). For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hrs, respectively, under 50$\pm$5$\%$ of relative humidity and 2 m/sec of air blast speed. The shelf-lives of the products by vacuum-packaging method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag were 35 and 16 days during storage at $-3^{\circ}C$ and $3^{\circ}C$, respectively.

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