Influence of vacuum packaging and organic acid treatment on the chilled shelf life of pearl spot(Etroplus suratensis, Bloch 1790)

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dc.contributor.authorManju, S.
dc.contributor.authorMohan, C.O.
dc.contributor.authorMallick, A.K.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-26T07:05:19Z
dc.date.available2013-12-26T07:05:19Z
dc.date.issued2008
dc.description.abstractThe present work was carried out to study the effect of vacuum packaging and organic acids drip treatment, namely, sodium acetate and potassium sorbate, on the quality of pearl spot during chilled storage. Changes in pH, drip loss, water-holding capacity, total volatile base nitrogen(TVB-N), trimethylamine nitrogen(TMA-N), total plate counts, instrumental texture properties and sensory characteristics were investigated upto 18 days. Sensory evaluation revealed that the potassium sorbate- and sodium acetate- treated vacuum- packaged samples had good sensory characteristics up to 16 days compared with 7 days in control air packs (CAPs) and control vacuum packs (CVPs). The sensory shelf life followed the following order: CAP<CVP<sodium acetate-treated vacuum pack<potassium sorbate- treated vacuum pack. Chemical analysis demonstrated a significant (P<0.05) reduction in TVB-N, TMA-N and total plate counts, and better textural properties in potassium sorbate- and sodium acetate-treated vacuum- packaged fishes than CAPs and CVPs.en_US
dc.identifier.citationJournal of Food Quality 2008: 31, 347-365en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1083
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectVaccum packagingen_US
dc.subjectorganic aciden_US
dc.subjectpearl spoten_US
dc.titleInfluence of vacuum packaging and organic acid treatment on the chilled shelf life of pearl spot(Etroplus suratensis, Bloch 1790)en_US
dc.typeArticleen_US
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