Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni

Abstract

The improved atmosphere within the packages with low o2 concentration, and high concentration of co2 has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of the present study is to scrutinize the effect of vacuum packaging on oxidative spoilage indexes in fish Lethrinus atkinsoni fillet under freezing at −18°C in 0, 20, and 40 days. To this end, it was initially purchased 20 kg fish from a conventional market in Behbahan, Khuzestan Province, Iran. The total remaining fish after washing and waste removal was divided into packages of 150 g as the required samples and kept in a freezer. The fillets were divided into two groups: The first group was packed in polyethylene bags under vacuum, and the other group was considered as a case of treatment control, kept in freezer at −18°C. The results showed progress spoilage indexes in samples packed in vacuum during 0, 20, and 40 days found lower than control treatment with significant different (p < .05). The peroxide and thiobarbituric acid and free fatty acids contents decreased in frozen samples in 20 and 40 days in vacuum, but pH value increased. The results showed packed samples in freezing and in vacuum conditions, were a suitable method for low lipid oxidation in the L. atkinsoni fillets which led to the samples’ extended shelf life. It is concluded that packaging in vacuum as combined with freezing treatment prevails over freezing in individual by an acceptable long‐term fish shelf preservation.

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

“…During the course of storage, a significant increase ( p < .05) in PV values for C shrimp analogs (3.8 meq O 2 /kg) occurred from the third day of storage, while VP displayed a value of 3.51 meq O 2 /kg on the same day. This indicated that VP minimized oxidative degradation (Aberoumand & Baesi, 2020). PV of C shrimp analog on the 12th day was 9.9 meq O 2 /kg and exceeded the acceptable limit of 10 meq O 2 /kg (Ninawe & Rathna Kumar, 2008) after that.…”

Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

“…The low levels of TBA during storage are thought to be due to the low fat content of the thornback ray used in this study, the antioxidant properties of the smoke compounds, and the oxidation inhibiting effect of the vacuum packaging application. Aberoumand and Baesi (2020) reported that vacuum packaging treatment had significant effects on delaying lipid oxidation. reported that the maximum TBA value of frozen surimi thornback ray stored for 6 months was 1.24 mg MA/kg.…”

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

“…Concomitant increases in FFAs and lipid oxidation products e.g. TBARS have been observed during frozen storage in several studies ( Refsgaard et al, 2000 , Aberoumand and Baesi, 2020 , Zhang et al, 2020 ). Refsgaard, Brockhoff, and Jensen (2000) found that thermal inactivation of lipid-hydrolyzing enzymes in salmon mince prevented increases in FFA and lipid peroxide contents during 6 month storage at −10 °C.…”