Chub mackerel of Thailand (Rastrelliger neglectus, van kampen): A short study of its chemical composition, cold storage and canning properties

摘要

AbstractProximate analysis, amino‐acid analysis and lipid fatty acid analysis have been performed on Thai chub mackerel. Samples of the fish were stored in the unglazed, glazed and vacuum‐packed condition at ‐14 and ‐30 °C for 90 days; at intervals various chemical indices of deterioration were determined and taste‐panel assessments performed. The data relating to lipid oxidation are considered in particular detail and attention drawn to the lack of agreement between the various indices of degree of oxidation. Samples of the fish were smoked and canned products prepared from these evaluated by a taste panel for possible commercial acc