Effect of O2 scavenger on the shelf-life of caff ish (Pangasius sutchi) steaks during chilled storage

BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O-2 scavenger, the most widely used active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions. RESULTS: O-2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O-2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB-N), thiobarbituric acid value and peroxide value of catfish steaks packed in O-2 scavenger was significantly different (P < 0.05) compared to air-packed samples. Based on the sensory, microbiological and TVB-N values, the control samples were acceptable only up to 10 days, compared to 20 days in O-2 scavenger-packed samples, extending the shelf-life by 10 days. CONCLUSION: O-2 scavenger reduced the oxygen concentration inside the package significantly within 24h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O-2 scavenger extended the product's shelf-life up to 20 days, compared to 10 days in control packs. (c) 2007 Society of Chemical Industry.