The effect of vacuum packaging on the lipid and peroxide value Change in Liza spp at conservation temperature 4 oC and -18 oC

Subject Areas : New Technologies in Aquaculture Development

Received: 2020-06-04 Accepted : 2020-06-04 Published : 2019-05-22

Keywords: shelf life, Lipid, Peroxide, Keywords: Vacuum packaging, Liza spp,

Abstract :

Abstract[1] Effect of vacuum packaging on lipid and peroxide changes on Liza spp filet, shelf life of 45 days in the refrigerator at 4 °C and freezing -18 °C was examined. First, 57 packages of 100g fillets in vacuum packaging machine and EBOR at 0, 5, 10, 15, 20, 25, 30, 35, 40 and 45 days at 4 and -18 °C each were stored in triplicate. Kinsella method for measuring lipid peroxide was carried out using palm oil in Malaysia. The results showed that the peroxide concentration measured at temperatures of 4 and -18 °C fresh mullet fillets compared with the time course of the day, there was an increase zero. As it changes over time were statistically significant (P>0.05). Fat indices showed that the duration of storage at 4 °C at 30 days after storage limit has passed, but the temperature is -18 °C up to 45 days after storage at normal were. Statistical analysis showed that mullet fillets in vacuum packaging under vacuum at freezing temperatures -18 °C in a refrigerator at 4 °C with slow variations on different days and slow the rate of decay of peroxide mullet fillets it is. * Corresponding author; [e-mail]