Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

Authors

  • MD. TARIQUL ISLAM University of Rajshahi
  • ESMOUT JAHAN ALICE
  • SUSHMITA SAHA
  • MD. ABDUL KARIM
  • MD. AMANULLAH
  • MASUDUR RAHMAN
  • PAROMITA CHOWDHURY

DOI:

https://doi.org/10.52168/bjf.2020.32.09

Keywords:

Pangasius fish, Vacuum, MAP, Shelf-life

Abstract

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the quality
and shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)
were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituric
acid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging were
within the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,
gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealed
pack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were no
significant (p<0.05) differences in TVC values among the three packaging conditions during the storage
period except on day 9 where significantly (p<0.05) lower TVC values were observed in the VP sample
compared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as the
upper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days for
control pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option to
increase the shelf-life of wet fish, which can be adopted by the superstores to display their products with
extended shelf-life.

Downloads

Download data is not yet available.

Downloads

Published

2020-07-03