Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

Abstract

This paper gives in detail the changes occurring in vacuum-packed seer ®sh (Scomberomorus guttatus) during ice storage. Seer ®sh steaks were packed in laminated pouches to study the effect of vacuum packaging with and without sodium acetate treatment, in comparison with air-packed samples. All these samples were stored in ice and were subjected to biochemical, microbiological and sensory evaluation at regular intervals. The shelf life of seer ®sh steaks packed without vacuum and treatment was 21 days, whereas sodium acetate-treated steaks without vacuum and untreated vacuum-packed steaks had a shelf life of 31 days. Steaks with sodium acetate treatment and vacuum packing had a shelf life of 34 days. Based on the results, it is observed that a combination of vacuum packaging and treatment with sodium acetate signi®cantly increases the storage life of seer ®sh in ice.

Effects of Vacuum-packaging on the Microbiological, Chemical, Textural and Sensory Changes of the Solar Rack Dried Sardines During Chill Storage

“…On the same note, chilled samples exhibited even lower values than the polythene air packed (CAP) sample stored in ambient laboratory conditions. This TBA value reduction during chill storage is in agreement with Rajesh et al (2002) observations. The rate of fat oxidation which has been observed to increase during cold storage was however reduced by vacuum-packing and icing as stated in the works of Baldrati et al (1982) and Varga et al (1980).…”

“…This slowing down of TMA-N in reaching 10-15 mg 100 gG 1 in fish muscle that is considered as the limits of acceptability for human consumption in chilled fish (Connell, 1975), might be attributed to the inhibitory effect of the lower temperatures on bacterial growth. Similar observations had also been previously reported by both Shalini et al (2000) and Rajesh et al (2002).…”

Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage

“…Similar shelf-life was reported for seer fishes (Yesudhason, 2007) and yellowfin tuna (Guizani, Al-Busaidy, Al-Belushi, Mothershaw, & Rahman, 2005) stored under iced conditions. Extension of shelf-life similar to the O 2 scavenger was reported for seer fishes packed under vacuum condition (Rajesh, Ravishankar, Srinivasa Gopal, & Varma, 2002), catfishes (Mohan et al, 2008) and seabreams (Goncalves et al, 2004) packed with O 2 absorber. …”

Packaging Interventions in Low Temperature Preservation of Fish- A Review

“…123 In addition, packaging conditions that reduce the amount of oxygen present in the package are known to extend the shelf life of product by inhibiting the growth of aerobic spoilage bacteria. 124 This technique is particularly useful in fatty fishes, 125 where the development of undesirable odour due to the oxidation of fat is the major problem. Ozogul et al, 126 studied vacuum packaging fillets from sardines (Sardine pilchardus).…”