Study of Shelf Life and Oil Content in Fried Marinated Fish

Abstract:

The changes of microbial counts、acid and peroxide value duration of storage.With the accelerated shelf test,the study found out that the chief influencing factor of shelf life was the AV value.The TP could reduce the POV value and the AV value by 23.09% and 26.47% respectively.The changes of oil content and colour parameters were studied.Reduce oil content with coating materials,like sodium alginate and CMC-Na etc.The reduction of oil content and the change of colour parameters were studied.The sodium alginate had the best effect on the reduce oil content.It can reduce the oil content by 14.94%.