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

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.