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http://krishi.icar.gov.in/jspui/handle/123456789/52965| Title: | Effect of O2 scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage |
| Other Titles: | Not Available |
| Authors: | Mohan, C.O. Ravishankar, C.N. Srinivasa Gopal, T. K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2008-02 |
| Project Code: | Not Available |
| Keywords: | active packaging O2scavenger catfish shelf-life chilled storage |
| Publisher: | Wiley |
| Citation: | Mohan, C. O., Ravishankar, C. N. and Srinivasa Gopal, T. K. (2008) Effect of O2 scavanger on the shelf life of cat fish (Pangasius sutchi) steaks during chilled storage. J. Sci. Food & Agric. 88(3): 442-448. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importancein recent times. The present study was undertaken to a ssess the effectiveness of O2scavenger, the most widelyused active packaging technology, on the shelf-life of catfish steaks in chilled storage conditions.RESULTS: O2scavenger was effective in reducing the oxygen concentration inside the packaging to a s low as0.42% within 24 h. This reduction in oxygen in O2scavenger packages showed positive effects on quality parameterscompared to control air packs. Total volatile base nitrogen (TVB-N), thiobarbituric acid value and peroxide valueof catfish steaks packed in O2scavenger was significantly different (P < 0.05) compared to air-packed samples.Based on the sensory, microbiological and TVB-N values, the control samples were acceptable only up to 10 days,compared to 20 days in O2scavenger-packed samples, extending the shelf-life by 10 days.CONCLUSION: O2scavenger reduced the oxygen c oncentration inside the package significantly within 24 hcompared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided.Further, O2scavenger extended the product’s shelf-life up to 20 days, compared to 10 days in control packs. 2007 Society of Chemical Industry |
| Description: | Not Available |
| ISSN: | 0022-5142 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of the Science of Food and Agriculture |
| Journal Type: | International Journal |
| NAAS Rating: | 8.61 |
| Impact Factor: | 2.61 |
| Volume No.: | 88(3) |
| Page Number: | 442-448 |
| Name of the Division/Regional Station: | Fish Processing Division |
| Source, DOI or any other URL: | https://doi.org/10.1002/jsfa.3105 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52965 |
| Appears in Collections: | FS-CIFT-Publication |
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