Effect of vacuum packaging on microbial and sensory quality indicators of cold-smoked freshwater fish
2024
Milijašević, Milan | Đorđević, Vesna | Nikolić, Aleksandra | Janković, Vesna | Babić-Milijašević, Jelena
The aim of this research was to monitor the effect of vacuum packaging on selected microbial and sensory parameters of cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets stored at 3±0.5 ℃, and to determine the shelf-life of the products. Fillets were analysed on days 1, 7, 10,12, 14, 15 and 16. The APCs were significantly higher (p < 0.05) in common carp than in bighead carp from storage day 12. At the end of study, the APC in both species of fish had not reached 7 logcfu/g. No significant differences (p ˃ 0.05) were determined between the PBCs in common carp and bighead carp during the whole period of storage. In cold-smoked bighead carp, the lactobacilli group was dominant at the end of the storage period. According to sensory assessment, it was concluded that vacuum-packaged cold-smoked common carp remained acceptable for up to 15 days of storage, while vacuum-packaged cold-smoked bighead carp remained unchanged until the end of the study (16 days).
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