Tinjauan Penggunaan Ramuan dan Pembungkusan Dalam Pembuatan Keropok Lekor di Selangor (A survey of the use of ingredients and packaging in the manufacture of fish-based snack in Selangor) / Jurnal Sains Kesihatan Malaysia

@#Keropok lekor is a fish-based snack and traditional food originating from the East Coast of Peninsular Malaysia, especially in Terengganu. This study was conducted to identify the ingredients and packaging used in the manufacturing of keropok lekor by entrepreneurs in Selangor. This study is a qualitative study that requires in-depth interviews. The Nutritionist Pro application was used to determine the nutrients in keropok lekor. The sampling method for this study is purposive sampling and involves five keropok lekor operators around Selangor. The ingredients used in making keropok lekor are salt, fish filling (fringescale sardine), baking powder, monosodium glutamate (MSG), margarine, and sweet potato flour. Through this study, it was found that the main source of sodium in keropok lekor is salt. For keropok lekor packaging, all keropok lekor operators use the same packaging method, which is vacuum packaging. In addition, the majority of keropok lekor operators (80%) have been introduced to Modified Atmosphere Packaging (MAP). The results of the study show that the average sodium content in keropok lekor is 372.11mg/100g and is categorized as medium-level sodium. Although the majority of keropok lekor operators have been introduced to MAP packaging, further research needs to be conducted to find out whether keropok lekor operators have renewed their packaging methods or vice versa. In conclusion, based on the findings, the content of sodium in the manufacturing of keropok lekor in Selangor is still under control. The results of this study can be used to help the government monitor the sodium content found in keropok lekor around Selangor.

Storage Quality of Functional Meat Nuggets with Biocontrol Films, Coliphages and Different Packaging Conditions

Functional spent hen meat nuggets (SMN) both unwrapped and wrapped in bioactive biodegradable films were evaluated for their storage stability at refrigeration temperature (4 ±1ºC) under different packaging conditions. Standardized zein films formulated with 5% zein proteins and 7% glycerol and incorporated with 5% coliphages having concentration of 1010 pfu/ml were utilized in this study. Different treatments such as T1 (product packaged in aerobic conditions), T2 (product packaged in modified atmospheric packaging [MAP] conditions), T3 (product packaged in vacuum), T4 (product wrapped in developed films and packaged in aerobic conditions), T5 (product wrapped in developed films and packaged in MAP conditions), T6 (product wrapped in developed films and packaged in vacuum conditions) were evaluated at weekly interval for 5 weeks for their physico-chemical, sensory and microbiological parameters. Results depicted that T5 (product wrapped in developed films and packaged in MAP conditions) had comparatively lower value for TBARS, Free fatty acids, peroxide value and standard plate count than other treatments. Psychrophiles, yeast and mold, E.coli, coliforms were completely absent in the T5 throughout the storage period. All vacuum and MAP packaged products had better sensory attributes throughout storage than aerobic packaged products. It was thus concluded that developed SMN can be successfully stored for 35 days in bioactive biodegradable wrap under MAP conditions at 4±1oC

Studies on the Effect of Vacuum Packaging on Some Quality Changes in Labeo Rohita During Frozen Storage Period.

This study was designed to investigate the influence of vacuum packaging on nutritional, chemical and microbial parameters of rohu fillets during frozen storage. Quality assessment of vacuum packaging rohu for up to 1 month at -12°C was done by the monitoring of nutritional quality, free fatty acids (FFA), thiobarbituric acid (TBA), pH and expressible moisture (EM). Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of vacuum packaging samples were significantly lower than those in control samples (p<0.05). Results indicated that vacuum packaging was effective in reduce lipid oxidation and increased shelf life of rohu frozen fillets. Similarly the microbial load of vacuum packaging samples was significantly lower as compared to control samples. Thus the employment of vacuum packaging alone or in combination with other protective strategies is recommended.

Vacuum Packaging Technique for Storing Sterilized Packs:An Applied Study / 中华医院感染学杂志

OBJECTIVE To explore the effect of vacuum packaging technique for storing sterilized packs in order to extend the period of valid storing.METHODS From 420 sterilized packages 210 were randomly taken as a test group,and the other 210 packages as the control group.According to aseptic techniques the packages of test group were vacuumized and the control group was packed as by outine protocol.Two groups were simultaneously stored in aseptic closet,and then regularly taken out 30 samples from two groups respectively for microbial(culturing).RESULTS Bacterial growth was seen in the control group at first month.But none of the specimens in test group showed any microbial growth until the eighth month.There was a statistically significant difference((P