UPM Institutional Repository

Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.


Citation

Shariat, Maryam and Raftari, Mohammad and Abu Bakar, Fatimah (2013) Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres. Analytical Methods, 5 (1). pp. 231-238. ISSN 1759-9660; ESSN: 1759-9679

Abstract

The present study was carried out to compare the influence of six different packaging atmospheres (air, vacuum and MAPs including 5% O2 + 40% CO2 + 55% N2, 5% O2 + 60% CO2 + 35% N2, 5% O2 + 80% CO2 + 15% N2 and 100% CO2) on the biochemical and sensory attributes of freshwater catfish fillets stored at 4 °C. Fillets were monitored for biochemical parameters (pH, total volatile bases nitrogen (TVBN), lipid oxidation) and sensory attributes for 21 days. Proximate and fatty acid composition were also determined in fresh fillets. The sensory quality of all fillets was acceptable during the first 13 ± 1 days of storage in air, 16 ± 1 days of storage in vacuum and MAP1, 18 ± 1 days of storage in MAP2 and 20 ± 1 days of storage in MAP3. The overall sensory scores for fillets which were packed under 100% CO2 were higher than the acceptable limit at the end of storage. It was found that fillets consisted of 5.71 g lipid per 100 g which is susceptible to oxidation due to the high amount of unsaturated fatty acids (63.86%) versus saturated fatty acids (31.14%). Vacuum packed and 100% CO2 fillets showed the lowest TBARS values while air-stored samples showed the highest TBA values. TVBN increased negligibly during storage in all treatments and never exceeded the acceptability limit (35 mg N per 100 g). It can be concluded that 100% CO2 was the best evaluated atmosphere for storage of catfish fillets at 4 °C with superior biochemical and sensory attributes.


Download File

[img]
Preview
PDF (Abstract)
Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.pdf

Download (84kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1039/C2AY25604E
Publisher: Royal Society of Chemistry
Keywords: Sensory; Biochemical changes; Freshwater catfish; Vacuum; Modified atmospheres.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 14 Jul 2014 03:40
Last Modified: 03 Feb 2016 03:43
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1039/C2AY25604E
URI: http://psasir.upm.edu.my/id/eprint/30432
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item