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Title Influence of mono‑ and multilayered packaging material on the quality of seer fish (Scomberomorus commerson) during chilled storage
 
Names Mohan, C.O.
Ashitha, V.A.
Kishore, P.
Panda, S.K.
Ravishankar, C.N.
Date Issued 2018 (iso8601)
Abstract Consumers prefer fresh, mildly preserved fishes without added chemicals. Due to increasing awareness among consumers
on health aspects, demand for fish is ever increasing. The conventional preservation methods do not offer fresh-like product
for longer duration, which limits the availability of fish in distant markets. Hence, the present study was undertaken to assess
the effect of mono- and multilayered packaging material on the quality of seer fish steaks during chilled storage. For this,
seer fish (Scomberomorus commerson) steaks were packed in LDPE (monolayer) and polyester–polyethylene (multilayer)
pouches and the packs were sealed and stored in ice. Sampling was carried out at regular intervals to assess the changes in
headspace gas composition, sensory quality, biochemical, physical and microbial quality. Significant reduction in O2
and
increase in CO2
content was observed for both the packs. Lower microbial counts were observed for seer fish packed in
multilayered pouches as compared to LDPE. Significant (P < 0.05) lower TVB-N values were observed for seer fish packed
in multilayered pouches. Reduction in TBA values and TVBN content was observed for samples packed in multilayer compared
to monolayer film. No significant variation in flavor, firmness and taste was observed among the samples up to 7th day.
Sensorily, seer fish steaks packed in LDPE were acceptable up to ~ 11–12 days compared to ~ 13–14 days in multilayered
pouches indicating better quality in multilayered pouches.
Genre Article
Identifier Journal of Packaging Technology and Research 2:67–76