Journal of Aquaculture Research & Development

The effect of preservatives on the keeping quality of spiced dried tuna sticks

3^rd International Conference on Aquaculture & Fisheries

September 29-October 01, 2016 London, UK

Lenimfa P. Molina, Ph.D. and Prof. Wilma Q. Chua

Cagayan State University, Aparri

Posters & Accepted Abstracts: J Aquac Res Development

Abstract:

This study was conducted at the College of Fisheries Fish Processing Laboratory, Cagayan State University, Aparri, Cagayan from August to October 2003. It aimed to determine the effect of preservatives (citric and sobic acids) on the shelf-life of spiceddried fish sticks wrapped with waxed paper. It was limited to the use of skipjack tuna (Katsuwonus pelamis). Sensory and physical evaluation on color, taste, and moisture content changes of the product were done. Microbiological examination (mold count) of the product was also undertaken. Results of the study revealed that products treated with .02% sorbic acid had the longest shelf-life at ambient temperature which was 35 days. The product showed lower moisture absorption and lower mold count as the storage days progressed. Molds that grew on the product were identified to belong to the genera Mocor aspergillus and Rhizopus.

Biography :

Email: lenimfamolina@yahoo.com