Effects of Modified Atmosphere Packaging on Shelf-Life of Indian Mackerel (Rastrelliger Kanagurta) during Chilled Storage
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 5
Abstract
The present study was carried out, to evaluate shelf life and the effects of vacuum packaging, sodium acetate dip treatment and modified atmosphere (MA) packaging on biochemical, microbiological and sensory characteristics of gutted Indian mackerel (Rastrelliger kanagurta), during chilled storage. The gutted whole fish were dip treated in 2% sodium acetate (SA), followed by vacuum packaging in polyester laminated polyethylene bags. MA packaging of fish, was carried using high impact polystyrene (HIPS) trays in atmosphere of 60:40 carbon dioxide and nitrogen gas mixture. The packaged fish were stored under ice in 2:1 ratio of ice to fish samples in insulated boxes. The changes in total volatile base nitrogen, tri methylamine nitrogen, free fatty acid content, alpha amino nitrogen, thiobarbituric acid value, total plate count of aerobic bacteria and sensory characteristics were evaluated on every three days for a period of 33 days. Based on the biochemical and sensory indices, the untreated air packed samples were acceptable up to 9 days. The untreated vacuum packed and treated air-packed samples were acceptable up to 21and 24 days respectively; whereas SA treated vacuum packed sample was acceptable up to 27 days. The fresh whole mackerel packed in HIPS trays under air and MA packaged samples had a shelf life of 12 and 30 days respectively during chilled storage.
Authors and Affiliations
S. B. Patange, S. T. Sharangdhar, S. S. Sawant, J. M. Koli, V. V Vishwasrao
Keywords
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