EFFECT OF POTASSIUM SORBATE AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF-LIFE EXTENSION OF SEER FISH (SCOMBEROMORUS COMMERSON)STEAKS DURING ICED STORAGE

Abstract

A study to evaluate the influence of potassium sorbate combined with modified atmosphere packaging (MAP) at 2C on the shelf‐life extension of seer fish (Scomberomorus commerson) steaks was made. The shelf life of 12 days in air pack was extended by 10 and 18 days in MAP and modified‐atmosphere‐packed seer fish pretreated with potassium sorbate, respectively. K value was not a suitable predictor of shelf life for seer fish. Potassium sorbate treatment showed further inhibition of total aerobic mesophilic count while sulfite reducing clostridial counts were 1 log cfu/g in all the packs after day 12 of storage. Potassium sorbate treated MAP samples showed higher sensory score on day 25 than those observed for MAP (P < 0.05) and CMAP steaks. Significant extension (P < 0.05) in shelf life was noticed due to MAP and treating samples with potassium sorbate. PRACTICAL APPLICATIONS The present study suggests that modified atmosphere 70% CO2 : 30% O2 extended shelf life of seer fish by 10 days. By using 70% CO2 : 30% O2 with 2% potassium sorbate, the shelf life of seer fish was further extended by 18 days compared to air pack which served as control and this particular combination could be commercially exploited. As the optimal gas composition varies depending on the fish, this paper adds new research information on preservation of seer fish. Moreover, as seer fish has high export demand, proper preservation technique suggested in this paper is highly relevant.

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

“…At the limit of sensory acceptability, the levels of K value in samples respectively for CAP, CVP and MEVP were 81.27, 77.57 and 87.54%. The rejection levels of K value observed in the present study were lower to other observations given by Ozogul et al (2004) for sardines (90%) and Yesudhason et al (2010) for seer fish steaks (95%), whereas Ozogul et al (2008) recorded K value as 81% as the limit of acceptability in ice stored grouper. Manju et al (2007) reported that vacuum packaging is effective in controlling nucleotide degradation in pearl spot stored in ice.…”

Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C

“…We suppose that this significant reduction observed in TMA production might be due to the inhibitory effect of AUSN-4 on TMA producing bacteria. Yesudhason, Gopal, Ravishankar, Lalitha, and Ashok (2010) reported a high correlation between TMA-N value and total aerobic mesophilic bacterial count. The results of our present study support the above findings, in which a direct correlation was observed between the total heterotrophic microbial population and TMA-N content.…”

Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets

“…MAP combined with refrigeration showed positive effects on the quality of cod fillets, particularly when very fresh raw material is used (Bøknaes et al, 2000). Further, MAP has been found to increase the shelf-life of seer fish (Scomberomorus commerson) (Yesudhason et al, 2009(Yesudhason et al, , 2010, Mediterranean swordfish (Kykkidou et al, 2009) and tuna fish burgers (Carlino et al, 2009). However, no information is available in the literature on preservation of bluefin tuna fillets by MAP.…”