Effect of Vacuum and Active Packaging on the Biochemical and Microbial Quality of Indian Oil Sardine (Sardinella longiceps) During Iced Storage

Mohan, Chander; Abin, J.; Kishore, Pankaj; Panda, Satyen Kumar; Ravishankar, C.N.

doi:10.1007/s41783-018-00053-6

Cited by 13 publications

(11 citation statements)

References 26 publications

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“…The rate of PV evolution was lower for VP in comparison to AP owing to positive effect of vacuum packaging, eliminating oxygen in the packs, that enhances the level of lipid oxidation (Hasegawa et al1992). The results were in conformation with findings of Mohan, Abin, Kishore, Panda & Ravishankar (2019a) for Indian oil sardine (Sardinella longiceps) during iced storage. Also, the rapid initial increase in PV could be due to rapid initial decomposition rate followed by a smaller but significant growth.…”

Section: Total Volatile Base-nitrogen (Tvb-n) Assessmentsupporting

confidence: 87%

Influence of Treatment with Sodium Benzoate and Packaging on quality of Catla (Catla catla) steaks during Chilled Storage

Kedar¹,

Pagarkar²,

Rathod³

et al. 2022

Turkish JAF Sci.Tech.

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Catla (Catla catla) steaks treated with sodium benzoate (SB) 0.5-2 % packed under aerobic (AP) and vacuum packaging (VP) were evaluated for biochemical, microbiological and sensory quality changes during chilled storage conditions for 27 days. The results were plotted against time, determining best fit order with corresponding regression equation to predict and compare with experimental findings. The formation of volatile amines (TVB-N) was low in samples treated with SB under VP, while no significant difference was observed in pH values. Peroxide value and salt soluble nitrogen values were significantly influenced under VP and SB treatment. Total plate count values significantly increased in all samples, but were within the maximum permissible limits. E. coli, S. aureus and Salmonella were not detected in the samples during storage. Zero order kinetics exhibited best fit for changes in biochemical and microbiological quality. Sensory evaluation scores had high correlation with storage period and low relative error (P0) for control samples under AP and VP. Therefore, combination of SB at 2.0% and VP can be used effectively as an intervention for the preservation of chilled stored Catla steaks.

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Section: Total Volatile Base-nitrogen (Tvb-n) Assessmentsupporting

confidence: 87%

Influence of Treatment with Sodium Benzoate and Packaging on quality of Catla (Catla catla) steaks during Chilled Storage

Kedar¹,

Pagarkar²,

Rathod³

et al. 2022

Turkish JAF Sci.Tech.

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“…However, in the air pack samples this decrease was very slow, reaching to a value of 18.8% on 7 th day. The decrease in oxygen content in air packed samples could be attributed to the growth of aerobic bacteria that consumed the oxygen present in the pack (Mohan et al, 2019). Further the concentration of carbondioxide also rose in both pouches, but its level remained below 2.5% in Oxygen scavenger pack, while it increased up to 5% in control samples at the end of storage period.…”

Section: Head Space Gas Compositionmentioning

confidence: 89%

“…Many preservation methods are employed to prevent the spoilage of fish. Chilling and refrigeration are the most preferred ones, as these techniques reduce the tempera-ture of fish, increase the lag phase of bacteria and help in reducing spoilage (Mohan et al 2019). Freshness of fish is rapidly lost even when stored in chilled environment due to the growth of aerobic microorganisms (Masniyom, 2011).In the present time, there are many reports of the employment of illegal ways of treating fish with unapproved harmful chemicals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Active Packaging on the Quality and Shelf Life of Labeo rohita during Chilled Storage

Dogra¹,

Gandotra²,

Arif³

et al. 2022

EEC

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The present study was undertaken to assess the efficacy of oxygen scavenger, the most widely used technique of active packaging, in extending the shelf life of fresh rohu (Labeo rohita) steaks during 28 days in chilled storage conditions (0-2 o C). Fresh rohu steaks were divided in two lots; the first lot was packed aerobically inside the EVOH (ethylene -vinyl alcohol) pouch, and the second lot was packed in EVOH pouch along with oxygen scavenger (OS). The oxygen scavenger effectively reduced the oxygen level inside the packs to <0.14% within 2 days of storage. During storage, a significant (p<0.05) reduction in rate of free fatty acid formation and lipid oxidation, indicated by thiobarbituric acid value (TBA) was observed for rohu fish steaks packed with oxygen scavenger in comparison to the air pack samples. The decreasing trend in proximate composition was also higher in air pack samples than those packed with oxygen scavengers. The limit of 7 log cfu g -1 of total plate count was crossed by control sample on 14 th day of storage, while in oxygen scavenger packed sample, the total plate count reaches up to 6.78log cfu g -1 at the 28 th day of storage. As per sensory evaluation, the air pack samples were rejected on 14 th day, while oxygen scavenger steaks were acceptable till 28 th day of storage.

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“…The effectiveness of the O 2 scavenger against lipid oxidation is due to its ability to reduce the O 2 concentration inside the package (<0.01%) and to minimize the free-radical chain reaction induced by ROS [17,18,31]. Similarly, O 2 scavenger was able to prevent the lipid oxidation of fish species stored under refrigeration, such as rainbow trout fillets [7], fresh cobia steaks [10], Indian oil sardine [19], and dried sardine [32].…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Furthermore, O 2 scavengers are mainly sold in sachet form at low cost and do not require the use of equipment. At the present moment, it is known that O 2 scavenger extends the shelf life in 5-7 days while prevents the oxidation during refrigerated storage of fish species, including rainbow trout [7,9,19]. Therefore, O 2 scavenger could be a simple and effective alternative to mitigate the adverse effects of UV-C radiation.…”

Section: Introductionmentioning

confidence: 99%

Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

2020

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This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.

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Effect of Vacuum and Active Packaging on the Biochemical and Microbial Quality of Indian Oil Sardine (Sardinella longiceps) During Iced Storage

Cited by 13 publications

References 26 publications

Influence of Treatment with Sodium Benzoate and Packaging on quality of Catla (Catla catla) steaks during Chilled Storage

Influence of Treatment with Sodium Benzoate and Packaging on quality of Catla (Catla catla) steaks during Chilled Storage

Effect of Active Packaging on the Quality and Shelf Life of Labeo rohita during Chilled Storage

Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

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