Effect of vacuum packaging on the shelf-life and quality of Hypophthalmichthys molitrix fillets during storage in refrigerator temperature
Subject Areas :
Food Science and Technology
مهران Javaheri Baboli
1
(Assistance Professor, Depatment of Fisheries science, Faculty of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran)
محمد Velayatzadeh
2
(Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran)
مهدی Jagir
3
(Depatment of Fisheries science, Faculty of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.)
اکبر Pashaei
4
(Depatment of Fisheries science, Faculty of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.)
Received: 2013-07-13
Accepted : 2015-07-15
Published : 2015-05-22
Keywords:
Hypophthalmichthys molitrix,
Vacuum packaging,
Fillet,
Shelf-life,
Abstract :
Vacuum packaging is one of the appropriate methods in packaging and storage of fish products. In this study, chemical changes including pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVN) and microbial counts such as coliform bacteria, fecal coliform, salmonella and Escherichia coli in vacuum packed fillet of silver carp (Hypophthalmichthys molitrix) was performed during 30 days storage at 4 ± 1 °C. Fresh silver carp fish samples (ranged 900 to 1200 g) were obtained and transported to the laboratory. Data were analyzed using SPSS 18 software. Results showed that the highest levels of TVN and pH were determined as 63.33 ± 1.82 mg/100 g and 6.81 ± 0.04 in the day 30, respectively. According to the results, TBA, TVN and pH values were increased during 30 days storage. Moreover, total bacterial count increased during the 30 days of storage. Results revealed that coliform counts were less than 2 log cfu/g during the 30 days of storage. Increasing trend of faecal coliform at the end of storage period was estimated as 2.38±0.01 log cfu/g. Considering the microbial populations and the chemical spoilage indicators (TBA and TVN), the shelf life of 15 days was established for the vacuum packaged fillet stored at 4±1°C.
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Aubourg, S. (2001). Fluorescence study of the proxidant activity of free fatty acids on marine lipids. Journal of the Science of Food and Agriculture, 81: 385–390.
Chang, K.L.B., Chang, J., Shiau, C.Y. and PAN, B.S. (1998). Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonius) under partial freezing and refrigerated storage. Journal Agriculture Food Chemistry, 46: 682–686.
Chytiri, S., Chouliara I., Savvaidis I.N. and Kontominas M.G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21: 157-165.
Connell, J.J. (1980). Marinades. Control of Fish Quality (2nd edition), Scotland: Torry Research Station, Aberdeen: 102-105.
FAO. (2010). Yearbook annuaire anuario. Fishery and Aquaculture Statistics. Roma, p.100.
Goulas, A. and Kontominas, M.G. (2007). Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes. European Food Research and Technology, 224: 545-553.
Gunsen, U., Ozcan, A. and Aydin, A. (2011). Determination of Some Quality Criteria of Cold Storaged Marinated Anchovy under Vacuum and Modified Atmosphere Conditions.Turkish Journal of Fisheries and Aquatic Sciences, 11: 233-242.
Karakam, H. and Boran, M. (1996). Quality changes in frozen whole and gutted anchovies during storage at -18°C. International Journal Food Science and Technology, 31: 527-531.
Kilinc, B., Cakil, S., Csdun, A. and Sen, B. (2009). Effect of phosphate dip treatments on chemical, microbiological, color, textural, and sensory changes of rainbow trout (Onchoryncus mykiss) fillets during refrigerated storage. Journal of Food Product Technology, 18: 108-119.
Kraus, L. (1992). Refrigerated sea water treatment of herring and mackerel for human consumption. In Pelagic Fish(J. Burt, R. Hardy and K. Whittle, eds.) pp. 73–81, Fishing News Books, Aberdeen, Scotland.
Lakshmanan, P.T. (2000). Fish spoilage and quality assessment. In quality Assurance in Seafood Processing (T.S.G. Iyer, M.K.. Kandoran, M. Thomas and P.T. Mathew, eds.), 26–40, Society of Fisheries Technologists, Cochin, India.
Ludorff , W. and Meyer, V. (1973). Fische und fischerzeugnisse. Paul Parey Verlag, Hamburg-Berlin, p.309.
Manju, S., Mohan, C.O., Mallick, A.K., Ravishankar, C.N. and Gopal, T.K.S. (2008). Influence of Vacuum packaging and organic acid treatment on the chilled shelf life of Pearl spot (Etroplus suratensis). Journal of Food Quality, 31: 347–365.
Masniyom, P., Soottawat, B. and Visessanguan, W. (2005). Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. Journal of Food Science and Technology, 38: 745-756.
Massa, A.E., Palacios, D.L., Paredi, M.E. and Crupkin, M. (2005). Postmortem changes in quality indices of ice-stored flounder (Paralchthys patagonicus). Journal of Food Biochemistry, 29: 570-590.
Mendes, R. and Goncalvez, A. (2008). Effect of soluble CO2 stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets. Journal of Food Science and Technology, 43: 1678-1687.
Nunes, M., Batista, I. and De Campos, M.R. (1992). Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. Journal Science Food Agriculture, 59: 37–43.
Pearson, D. (1973). Laboratory techniques in food analysis. Butter Worth. London.
Pearson, D. (1976). The chemical analysis of food (7th ed). London: Churchill living stone Publishing. ESSIEN, E.U.1995
Pearson, D. (1986). The Chemical Analysis of Food. Churchill Livingstone, Edinburgh, London and New York.
Sahoo, J. and Kumar, N. (2005). Quality of vacuum packaged muscle foods stored under frozen cinditions : A review. Journal of Food Science and Technology, 42: 209-213.
Sallam, K.I., Ahmed, A.M., Elgazzar, M.M. and Eldaly, E.A. (2006). Chemical quality and sensory attributes of marinated Pacific saury Cololabis saira during vacuum-packaged storage at 4ºC. Journal of Food Chemistry, 102: 1061-1070.
Schormuller, J. (1968). Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin, Heidelberg, New York: 1482-1537.
Schormuller, J. (1969). Handbuch der Lebensmittel Chemie. Band IV. Fette und Lipoide (LIPIDS), Springer-Verlag, New York, Heidelberg, Berlin: 872-878.
Shakila, R., Jeyasekaran, G. and Vijayalakshmi, S. (2005). Effect of vacuum packaging on the quality characteristics of seer fish (Scomberomorus commersonii) chunks during refrigerated storage. Journal of Food Science and Technology, 42: 438-443.
Soccol, M.C.H., Oetterer, M., Gallo, C.R., Spoto, M.H.F. and Biato, D.O. (2005). Effects of Modified Atmosphere and Vacuum on the Shelf Life of Tilapia (Oreochromis niloticus) Fillets. Brazilian Journal of Food Technology, 8(1): 7-15.
Suvanich, V., Jahncke, M.L. and Marshall, D.L. (2000). Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Journal of Food Science, 65(1): 24-29.
Woywoda, A.D., Shaw, S.J., Ke, P.J. and Burns, B.G. (1986). Recommended laboratory methods for assessment of fish quality. Canadian technical report of fisheries and aquatic sciences, 1448: 73-82.
