Effect of modified atmosphere packaging on chemical, textural, microbiological and sensory quality of seer fish (scomberomorus commerson) steaks packaged in thermoformed trays at 0-2c
2009
YESUDHASON, POULOSE | GOPAL, TERALANDUR KRISHNASWAMY SRINIVASA | RAVISHANKAR, CHANDRAGIRI NARAYANARAO | LALITHA, KUTTANAPPILLY VELAYUDHAN | KUMAR, KESAVAN NAIR ASHOK
The effect of modified atmosphere on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks stored at 0-2C for 23 days was studied. Of the chemical indicators of spoilage, significant differences (P < 0.05) in trimethylamine and thiobarbituric acid values were observed between air- and modified atmosphere (MA)-packaged samples. Seer fish under MA was acceptable on the basis of sensory and microbiological parameters even though the K value was more than 95%, indicating that K value was not a suitable quality indicator. Based on the inosine to hypoxanthine observed in this trial, seer fish was classified as hypoxanthine producers. Bacterial counts of air-packaged seer fish were always higher than MA-packaged samples. Based on sensory score and microbiological data, the shelf life of fish steaks packaged in MA 21 days whereas air-stored samples had a shelf life of 12 days only. Modified atmosphere packaging (MAP) techniques have recently become more common because of consumer demands for fresh foods with a prolonged shelf life. MAP is a promising technique for the preservation of seafood as it gives better shelf-life extension compared to icing. The present work deals about preservation of seer fish steaks in ready-to-cook form under 60% CO₂ : 40% N₂ at 0-2C, and the effect of MAP for increasing shelf life. The study has clearly shown that preservation of seer fish under MAP have more shelf life than in air. The extension of shelf life by using MAP of seer fish could be commercially exploited. Moreover, as seer fish has good demand from consumers, a proper preservation technique in the form of ready-to-cook fish suggested in this paper is highly relevant.
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