Effect of modified atmosphere packaging on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks packaged in thermoformed trays at 0-2C

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dc.contributor.authorYesudhason, P.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorLalitha, K.V.
dc.contributor.authorAshok Kumar, K.
dc.date.accessioned2015-10-06T09:46:18Z
dc.date.available2015-10-06T09:46:18Z
dc.date.issued2009
dc.description.abstractThe effect of modified atmosphere on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks stored at 0-2C for 23 days was studied. Of the chemical indicators of spoilage, significant differences (P < 0.05) in trimethylamine and thiobarbituric acid values were observed between air- and modified atmosphere (MA)-packaged samples. Seer fish under MA was acceptable on the basis of sensory and microbiological parameters even though the K value was more than 95%, indicating that K value was not a suitable quality indicator. Based on the inosine to hypoxanthine observed in this trial, seer fish was classified as hypoxanthine producers. Bacterial counts of air-packaged seer fish were always higher than MA-packaged samples. Based on sensory score and microbiological data, the shelf life of fish steaks packaged in MA 21 days whereas air-stored samples had a shelf life of 12 days only.en_US
dc.identifier.citationJournal of Food Processing and Preservation, 2009:33(6),777–797en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2035
dc.language.isoenen_US
dc.publisherWileyen_US
dc.titleEffect of modified atmosphere packaging on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks packaged in thermoformed trays at 0-2Cen_US
dc.typeArticleen_US
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