Nauka Przyroda Technologie

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Jacek Koy, Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman
The influence of packaging method on quality storage changes of salted herrings
Summary. The influence of packaging method of selected fish product (salted herrings) on its shelf-life (to 32 days) was the aim of the presented work. Experimental samples were packed traditionally in cardboard boxes or into plastic bags applying vacuum. The organoleptic methods were used for the investigation. Only the main consumer factors were checked (external appearance, taste, odour and texture). Both checked parameters (time of storage and kind of used packaging) had statistically significant influence on the final quality of the experimental samples. The taste was the most sensitive factor. Vacuum packaging significantly prolongs the shelf-life of the product.
Key words: fish, packaging, shelf-life, determination, quality
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom2/zeszyt1/art_7.pdf

For citation:

MLA Koy, Jacek, et al. "Wpływ sposobu pakowania na przechowalnicze zmiany jakości śledzi solonych." Nauka Przyr. Technol. 2.1 (2008): #7.
APA Jacek Koy, Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman (2008). Wpływ sposobu pakowania na przechowalnicze zmiany jakości śledzi solonych. Nauka Przyr. Technol. 2 (1), #7
ISO 690 KOY, Jacek, et al. Wpływ sposobu pakowania na przechowalnicze zmiany jakości śledzi solonych. Nauka Przyr. Technol., 2008, 2.1: #7.
Corresponding address:
Jacek Koy
Agnieszka Bilska
Instytut Technologii Mięsa
Akademia Rolnicza im. Augusta Cieszkowskiego
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: abilska@au.poznan.pl
Accepted for print: 20.02.2008