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

Abstract

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.

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

“…This might be attributed to the combined effects of the natural extracts (higher total phenolic content) and elimination of oxygen in vacuum packaging conditions on inhibiting the primary lipid oxidation during the 28-day storage. Similar findings were reported by the inclusion of natural extracts that is rich in phenolic content (free radical quencher and stabilize free radicals), vacuum packaging (eliminating oxygen), and combination [ 15 , 32 , 33 ]. However, all samples exhibited PV within the maximum permissible limits (30 meq O 2 /kg).…”

“…The increase could be attributed to enzymatic lipolysis of lipids and not oxidative damage due to vacuum packaging conditions but, the values were relatively smaller (<5.60% oleic acid). Results with slight variation were found by [ 28 ] for rainbow trout, clearly demonstrating the ability of vacuum packaging and lower temperature storage to reduce the deterioration regardless of natural extracts [ 32 ].…”

“…Mackerel is fatty fish and prone to oxidation, thus, TBA values for the control samples increased (2.18 to 2.78 mg MA/kg), which was not different ( p < 0.05) from the basil treated sample ( Table 3 ). Lipid oxidation propagated until day 11 and decreased on day 14; the decrease was highest in natural extract treated samples attributed to the ability of natural extract containing phenols to inhibit lipid oxidation and vacuum packaging, eliminating oxygen [ 32 , 33 ]. High phenolic composition is attributed to higher radical scavenging and reduced lipid peroxidation [ 6 , 10 ].…”

“…The use of basil extract combined with vacuum packaging had similar results with control samples exhibiting only the impact of vacuum packaging. The vacuum environment is known to inhibit the growth of microorganisms due to the elimination of oxygen required for the survival of microbes [ 32 ]. Similarly, the impact of natural extracts (mint extract) in combination with vacuum packing inhibited the total viable count over air pack and vacuum pack samples [ 29 ].…”