Effect of vacuum packaging on body chemical composition, peroxide, and TVB-N of phytophagous fish during frozen storage

Abdolmaleki, Abbas; Mohammadalikhani, Mehdi; Rahimi Afzal, Zeinab

doi:10.22034/aes.2023.340914.1036

Document Type : Original research article

Authors

¹ Department of Fisheries, Faculty of Natural Resource, Tonekabon Branch, Islamic Azad University, Tonekabon, Iran

² Ph.D gratuated ,Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran, Iran

³ Dvsc Aquatic Animal Health & disease, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

https://doi.org/10.22034/aes.2023.340914.1036

Abstract

This study aimed to investigate the effects of vacuum packaging on body chemical composition and changes in peroxide and TVB-N of phytophagous fish and determine the optimal storage time in freezing conditions (-18 ° C). In this study, 36 samples of 100 g fillets were prepared for both vacuum and non-vacuum conditions in completely hygienic conditions. Then half of the samples were vacuum-packed using an EBOR vacuum packing machine, and the other half were packaged under conventional conditions. These fillets were stored for five months at freezing temperature (-18 °C). After packing, all factors were analyzed in 6 replications by standard methods. Peroxide content increased significantly from 1.96 meq/kg to 44.44 meq/kg in vacuum conditions and to 47.77 meq/kg in non-vacuum conditions. Also, the amount of TVB-N increased significantly from 6.53 mg/100g to 18.66 mg/100g in vacuum conditions and from 6.53 mg/100g to 38.26 mg/100g in non-vacuum conditions. The result of the analysis shows the positive effect of packaging in vacuum conditions on the process of changes in the body's chemical composition. The samples in these conditions had less change range than in conventional conditions, which has reduced the spoilage rate of these samples.

Highlights

This study aimed to determine the optimal freezing storage time and the effects of vacuum packaging on the chemical composition of phytophagous fish.
Half of the samples were then vacuum-packed with an EBOR vacuum packing machine.

Peroxide concentration rose from 1.96 meq/kg in vacuum to 44.44 meq/kg in non-vacuum.
TVB-N concentration rose from 6.53 mg/100g to 18.66 mg/100g in vacuum and to 38.26 mg/100g in non-vacuum.

Keywords

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Journal of Emergy, Life Cycle and System Analysis in Agriculture

Effect of vacuum packaging on body chemical composition, peroxide, and TVB-N of phytophagous fish during frozen storage

References

References

Volume 2, Issue 2 - Serial Number 3
December 2022
Pages 161-172

Effect of vacuum packaging on body chemical composition, peroxide, and TVB-N of phytophagous fish during frozen storage

References

References

Volume 2, Issue 2 - Serial Number 3December 2022Pages 161-172

Volume 2, Issue 2 - Serial Number 3
December 2022
Pages 161-172