Effect of O2 scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage

Abstract

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