Effect of vacuum packaging on the quality characteristics of seer fish (Scomberomorus commersonii) chunks during refrigerated storage

被引：0
|
作者：
Jeya, SR [1 ]
Jeyasekaran, G [1 ]
Vijayalakshmi, SK [1 ]
机构：
[1] Tamil Nadu Vet & Anim Sci Univ, Dept Fish Proc Technol, Fisheries Coll & Res Inst, Thoothukkudi 628008, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2005年 / 42卷 / 05期
关键词：
see fish; Scomberomorus commersonii; vacuum packaging; refrigerated storage; histamine; amine forming bacteria; volatile amines;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Seer fish (Scomberomorus commersonii) chunks held in vacuum and air packs were examined during storage at refrigerated temperature (5 +/- 1 degrees C) for histamine, amine forming bacteria, sensory, moisture, pH, total volatile base-nitrogen (TVB-N), trimethyl amine-nitrogen (TMA-N) and thiobarbituric acid reactive substances (TBARS). The shelf-life of seer fish held in vacuum pack was 6 days, which was 2 days higher than the air pack. Moisture content reduced from 78 to about 45% due to drip loss. The pH remained low in vacuum pack and there was no change in the TBARS values in both the packs. The TMA-N and TVB-N values increased but did not exceed the prescribed maximum permissible limits. Vacuum packaging did not control histamine formation significantly but enhanced the shelf-life of fish.
引用
收藏
页码：438 / 443
页数：6
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