EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND BIOPRESERVATIVE ON THE QUALITY OF SILVER POMFRET (Pampus argenteus) STEAKS DURING CHILLED STORAGE
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Date
2018-09
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JAU,JUNAGADH
Abstract
The demand for healthy chilled fish with minimal processing and extended shelf life
is increasing in retail and food service industries. Development of chilled stored fish,
especially ready-to-cook form, with extended shelf life is a promising concept. In this context,
combination of modified atmosphere packaging (MAP) and edible chitosan coating in the
microbial, biochemical, texture attributes of a highly commercially important fish silver
pomfret (Pampus argenteus) steak stored at refrigerated temperature (0-4°C) was
investigated. The aim was to find out the best atmospheric packaging and bio-preservative
concentration for enhanced shelf life and keeping quality at refrigerated temperature. Silver
pomfret steaks treated with different concentration (0.5%, 1%, 2%) of chitosan was packed in
different atmosphere, air pack and modified atmosphere (70% CO2: 30% O2; 40%CO2,
30%N2, 30%O2; 60%CO2, 40%O2; 60%CO2,40%N2) and stored at refrigerated temperature
and monitored over 32 days at interval of 4 days.
A combination of 1% edible chitosan coating and packaging atmosphere of 70% CO2:
30% O2 was judged the best combination for chilled storage of silver pomfret streaks. It
extended shelf life to 32 days compared to 12 days for air packed; 16 days for chitosan coated
air packed; 24 days for uncoated MAP. In order to get a better insight into deteriorative
process during chilled storage of 32 days, besides keeping quality, all the samples with and
without coating and packed in different atmospheres were analyzed physically,
microbiologically, biochemically and sensory. Significant difference (p<0.05) in the value
of TMA-N, TVB-N, PV, FFA,TBA, TPC, drip loss, colour reading, freshness reading and
textural parameters accept moisture and pH was noted. Steaks from coated, both air packed
and uncoated MAP, were the first to show the sign of deterioration reaching rejection
threshold value for all the evaluated parameters. 1% chitosan coated steak in MAP (70%
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CO2: 30% O2) was found to be the best in terms of biochemical, microbiological,
sensory score and long shelf life compared to others. Instrumental analysis by colour
reader (L*-value, a*-value, b*-value), textural analysis (hardness, cohesiveness,
springiness, chewiness), freshness meter score also complimented the findings based
on microbiological, biochemical and sensory analyses.
The results demonstrated that Silver pomfret (Pampus argenteus) steak when
coated with 1% chitosan and packed in atmosphere of 70% CO2: 30% O2 can be
chilled stored even more than 32 days without any noticeable sign of deterioration. It
added at least 32 days of chilled storage life compared to 12-24 days for different
atmosphere (air / MAP) and with and without chitosan coating. This combined of
technology of packaging and coating on pomfret steaks confers logistics and
economic benefit to chilled product distribution and retailing of silver pomfret steaks
a high priced fish commodity in export market.
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Keywords
FISH PROCESSING TECHNOLOGY