Fish Processing

Permanent URI for this community

http://localhost:4000/handle/123456789/48

Browse

Browsing Fish Processing by Subject "Active packaging"

Now showing 1 - 4 of 4
  • Item
    Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum)fish steaks stored at 2°C.)
    (Elsevier, 2017) Remya, S.; Mohan, C.O.; Venkateshwarlu, G.; Sivaraman, G.K.; Ravishankar, C.N.
  • Item
    Effect of O2 scavenger on the shelf-life of catfish (pangasius sutchi) steaks during chilled storage
    (John Wiley & Sons, USA, 2008) Mohan, C.O.; Ravishankar, C.N.; Srinivasagopal, T.K.
    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 O2 scavenger, the most widely used active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions. O2 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 O2 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 O2 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 O2 scavenger-packed samples, extending the shelf-life by 10 days. O2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O2 scavenger extended the product's shelf-life up to 20 days, compared to 10 days in control packs.
  • Item
    Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (scomberomorus commerson) steaks stored in ice
    (Elsevier, 2010) Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Lalitha, K.V.; Kumar, A.
    The effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality of seer fish (Scomberomorus commerson) steaks was determined during chilled storage (1e2 C). The O2 absorber reduced the oxygen content in the pack to less than 0.01% corresponding to 99.96% reduction within 24 h. The use of O2 absorber with sodium acetate dip treatment (2% w/v) extended the sensory shelf life up to 25 days compared to only 12 days for control air packs and 20 days for untreated samples with O2 absorber. A prominent lag phase was observed for many bacterium studied, particularly for the sodium acetate treated samples with O2 absorber. On the day of sensory rejection, both the total mesophilic and psychrotrophic counts reached 7.7e8.1 and 7.1e7.9 log cfu/g, respectively. The sodium acetate treatment and reduced O2 atmosphere affected the type of major spoilers. In air packed samples, H2S producers predominated followed by Brochothrix thermosphacta, Pseudomonas spp., where as in the untreated samples with O2 absorber, H2S-producers predominated the microbial flora followed by Lactobacillus spp. For treated samples with O2 absorber, B. thermosphacta formed the major micro-flora followed by Lactobacillus spp. The use of O2 absorber inhibited the growth of Pseudomonas spp., and total Enterobacteriaceae.
  • Item
    Packaging Interventions in Low Temperature Preservation of Fish- A Review
    (MedCrave, 2016) Mohan, C.O.; Ravishankar, C.N.; Srinivasagopal, T. K.
    Consumers demand for fresh or fresh like fish products without altering its natural quality attributes will be met by using low temperature preservation particularly chilling. Low temperature preservation is widely practiced in the industry to overcome the spoilage of fish. However, low temperature alone has limited shelf-life which lead to the introduction of innovative packaging interventions ranging from high barrier packaging material to most recent active packaging technologies. Vacuum packaging (VP) and modified atmosphere packaging (MAP) helped in reviving the fresh fish industry ads they helped in improving safety as well as shelf life considerably. The recent active packaging technologies especially O2 scavenger and CO2 emitters have additional advantage of very limited capital investment compared to VP and MAP technologies. Present article gives a brief of recent advancements of these packaging innovations for fish preservation under chilled or refrigerated storage condition.