Packaging and Shelf-Life of Local Halal Ready to Eat Mataba
Abstract
This study aimed to determine the chemical composition, packaging, and shelf life of ready-to-eat Halal Mataba in the three southern provinces. It was found that the moisture contents, protein, fat, carbohydrate, dietary fiber and ash of Mataba were 51.77, 7.40, 11.39, 25.61, 2.32 and 1.51%, respectively. The Mataba products were packed in paper as a control, in Nylons/LLDPE, and in PP bags and then stored at 4 oC and -18 oC for 2, 4, 6, and 8 weeks. The results showed that packaging, temperature, and shelf life affected the properties and quality of the Mataba product. Using Nylons/LLDPE as a packaging gave better results on moisture contents than that of PP bags in both temperature 4 oC and -18 oC. The analysis on chemical changes in the Mataba product gave quite small values of TBARs which are between 0.043 - 0.057 MDA/kg. The sensory evaluation of recognized were stored at - 18 ° C higher scores than 4 at stored 8 weeks. The panelists test give scores of overall Mataba packed in Nylons/LLDPEhigher scores (6.52) than Mataba packed in PP bag (6.41), respectively. The investigation on the microbial quality showed non-detected of Staphylococcus aureus, Salmonella and the total plate count was less than that of the Thai Community Product Standard set (504/2547) value (< 1x104). Consequently, the optimized condition was the Mataba product packed in the Nylons/LLDPE and stored at -18 °C which could extend the shelf life for 8 weeks and safe for consumers. Keywords : Local Halal instant Mataba, shelf-life, packagingReferences
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The Association of official Analytical Chemists Inc.
BAM. (2001). Bacteriological Analytical Manual (BAM). Retrieved August 24,2016, from http://www.fda.gov/default.htm
Chamongkol, L. (1996). The Nutritive Values of Local Muslim. Pattani. Prince of Songkla University. (in Thai)
Fellow, P.(2000). Frying.In Food processing and technology:principles and practice.2 ed. (Fellow,P.,ed.).p.355-362. Woodhead Publishing.Boca Raton:CRC Press.Bac Raton.
Heokhane. W . (2005) A Strategy Experimental Research on Khao Naew Moon (Steamed Sticky Rice with Coconut Milk) Preservation by Pasteurizing Coconut Milk and Stored at Low Temperature of P. Pailin Shop, HuaHin District, Prachaubkirikhun Province. Phetburi: Phetburi Rajabhat University. (in Thai)
Kareemee, S. Tuitemwong, P. Tuitemwong K. and Kunkriangvong, J. (2008). Effects of packaging materials on qualities of Namkheaw chilli paste. Proceedings of 46th Kasetsart University Annual Conference: Science. January, 29- February1, 2008. 292-300. (in Thai)
Khaosaeng, S., Netpradit, S., Ratchatanapun, P. & Tanprasert, K. (2012). Use of biodegradation blend for packaging of organic hom mali brown rice. 18 th iapri world packaging conferment, California polytechnic state university san luis Obispo, California, USA. June 17-21, 2012.
Liesl, K. M. (2012). Permeability Properties of Plastics and Elastomers (3rd). Waltham: Matthew Deans.
Lohalaksanadech. S. & Kachenpakdee . N. (2011). Study on shelf life of fried soft shell crab. Journal of Fisheries Technology Research, 5 (2), 105-110.
Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Sensory Evaluation Techniques (3rd). New York: CRC.
Mingpisokpong, N. & Sarngoson, T. (2011). Partial substitution of wheat flour with unpolished rice flour in roti. nakhon nayok: Srinakharinwirot University. (in Thai)
Pieamcla, N. (2004). Study of Appropriate Conditions for Frozen Ripe Durian Frying in Vacuum Fryer. Bangkok: Kasetsart University. (in Thai)
Poovarodom, N. (2007) Food packaging. Sukhothai Thammathirat Open University, 48,51-121. (in Thai)
Rattanapanone, N. (2001). Principle of Food Processing. Chiangmai: Chiangmai University. (in Thai)
Rossell, J.P. (2001). Frying : Improving Quality, Cambridge: Woodhead.
Shamberger, R.J., Shamber, B.A. & Willis, C.E. (1977). Malonaldehyde content of food. Journal of Nutrition, 107, 1404-1409.
The Notification of Ministry of Public Health No. 203 B.E. 2556 (2013). Food Standard as regards pathogens. Royal Thai Government Gazette Volume 130, Special Part 87 d. (in Thai)
Thai Community Products Standards. (2004). Cooked Poppadum. Bangkok: Thai Industrial Standards Institute (TISI). (in Thai)
Wilap, N. (2007) Jam from frozen longan by ultra-high pressure technology. Chiangmai: Chiangmai University.
(in Thai)
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Published
2017-01-27
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Research Article
