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
,
محمد Velayatzadeh
2
,
مهدی Jagir
3
,
اکبر Pashaei
4
1 - Assistance Professor, Depatment of Fisheries science, Faculty of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 - Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
3 - Depatment of Fisheries science, Faculty of Agriculture and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
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.
References:
اعتمادیان، یاسمن؛ شعبان‌پور، بهاره؛ صادقی ماهونک، علیرضا؛ شعبانی، علی؛ یحیایی، محسن و دوردیئی، خدر (1390). اثر بسته‌بندی تحت خلاء بر ویژگی‌های شیمیایی، میکروبی و حسی فیله‌های ماهی سفید (Rutilus frisii kutum) نگه‌داری شده در یخ.نشریه پژوهش‌های علوم و صنایع غذایی ایران، دوره 7، شماره 2، صفحات: 304-298.
جورکش، منصوره (1383). بررسی افزایش زمان ماندگاری ماهی تازه با استفاده از تکنیک بسته‌بندی اتمسفر اصلاح شده (MAP). پایان‌نامه کارشناسی ارشد مهندسی شیمی گرایش غذایی، دانشکده مهندسی شیمی، دانشگاه صنعتی امیرکبیر، صفحه: 109.
خانی‌پور، علی اصغر؛ فتحی، سحر؛ فهیم دژبان، یاسمن و زارع گشتی، قربان (1392). بررسیشاخص‌های شیمیایی فساد و تعیین عمر ماندگاری برگر تلفیقی (ماهی کیلکا- کپور نقره‌ای) در طول مدت نگه‌داری در سردخانه 18- درجه سلیسیوس. مجله علمی شیلات ایران، دوره 22، شماره 3، صفحات: 49-41.
ذوالفقاری، مهدی؛ شعبان‌پور، بهاره و فلاح‌زاده، ساناز (1390). بررسی روند تغییرات شیمیایی، میکروبی و حسی فیله ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) جهت تعیین مدت زمان ماندگاری آن طی نگه‌داری در دمای یخچال (4+ درجه سانتیگراد). مجله شیلات (منابع طبیعی ایران)، دوره 64، شماره 2، صفحات: 119-107.
عادلی، افشین (1387). اصول بازاریابی و بسته‌بندی آبزیان. انتشارات هنر تا بی‌نهایت، چاپ اول، تهران، 204 صفحه.
عبدلی، اصغر (1378). ماهیان آب های داخلی ایران. انتشارات نقش مانا، چاپ اول، تهران، ، صفحه: 377.
علی، مریم؛ هدایتی‌فرد، مسعود و پورغلام، رضا (1390). تعیین زمان ماندگاری ماهی کفال طلایی (Liza aurata) شور و بسته‌بندی شده در خلاء در دمای 4 درجه سانتیگراد. مجله پژوهش‌های علوم و فنون دریایی، دوره 6، شماره 2، صفحات: 70-61.
محمودزاده، مریم؛ خاکسار، رامین؛ مطلبی، عباسعلی؛ حسینی، هدایت؛ احمدی، حامد؛ حسینی، مرضیه و شهراز، فرزانه (1391).اثرات انجماد در دمای 18- درجه سانتیگراد روی تغییرات کیفی فیش برگرهای خام بدون پوشش تهیه شده از ماهی کیجار منقوط (Saurida undosquamis). مجله علوم تغذیه و صنایع غذایی ایران، دوره 7، شماره 1، صفحات: 30-23.
معینی، سهراب؛ خوشخو، ژاله و مهدابی، مهداد (1391). آبزیان و فرآوری. انتشارات دانشگاه تهران، چاپ اول، تهران، ، صفحه: 328.
موسسه استاندارد و تحقیقات صنعتی ایران. (1372). روش جستجوی سالمونلا در موادغذایی. شماره ۱۸۱۰.
موسسه استاندارد و تحقیقات صنعتی ایران. (1373). روش جستجو و شمارشاشریشیا کلای با استفاده از روش بیشترین تعداد احتمالی. شماره 2946.
موسسه استاندارد و تحقیقات صنعتی ایران. (1375). روش جستجو و شمارش کلی‌فرم‌ها در مواد غذایی. چاپ هشتم. شماره 437.
نظری، رجب محمد (1382). آشنایی با تکثیر و پرورش آبزیان. انتشارات اصلانی، چاپ دوم، تهران، ، صفحه: 64.
هدایتی‌فرد، مسعود و اروجعلیان، علی (1389). افزایش زمان نگه‌داری فیله ماهی ازون برون (Acipenser stellatus) تازه در شرایط بسته‌بندی تحت اتمسفر اصلاح شده (MAP) و خلاء. مجله علمی شیلات ایران، دوره 19، شماره 3، صفحات: 140-127.
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.
_||_
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.
