Quality and Shelf Life of Sodium‑Acetate‑Treated Seer Fish (Scomberomorus commerson) Steaks Packed in EVOH Pouches During Chilled Storage
Quality and Shelf Life of Sodium‑Acetate‑Treated Seer Fish (Scomberomorus commerson) Steaks Packed in EVOH Pouches During Chilled Storage
Date
2019
Authors
Mohan, C. O.
Ravishankar, C. N.
Kumar, K. Ashok
Gopal, T. K. Srinivasa
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Abstract
The present study aimed to assess the effectiveness of sodium-acetate dip treatment (2%) on the quality and shelf life of seer
fish (Scomberomorus commerson) steaks during chilled condition. For this, the seer fish steaks were packed in multilayered
EVOH pouches having oxygen permeability of 3.86 cc m−2 24 h−1 at 1 atm. pressure and water vapour transmission rate
of 139.02 g m−2 24 h−1 at 37 °C and 92% RH, and maintained at 1–2 °C for quality evaluation. The initial mesophilic and
psychrotrophic bacterial load of the seer fish steaks was 4.48 and 4.47 log cfu g−1, respectively, which showed a lag phase
in treated samples compared to control. The limit of 7 log cfu g−1 was exceeded on 15 and 24th days for seer fish steaks
in control air pack and NaA-treated samples, respectively, for both mesophilic and psychrotrophic counts. Lipid oxidation
was significantly higher for control sample compared to treated sample throughout the storage period. Formation of volatile
bases and degradation of nucleotide breakdown products were significantly (P < 0.05) inhibited in the sodium-acetate-treated
samples resulting in a shelf life of 21 days compared to only 12 days for control samples.
Description
Keywords
Seer fish, Sodium acetate, Lipid oxidation, K value, Chilled storage
Citation
https://doi.org/10.1007/s41783-019-00059-8