| Abstrakt: |
The present work gives in detail about the changes occurring in vacuum packed eel fish meat (Mastacembalus armatus) during chilled storage. Eel steaks were vacuum packed in rectangular size polyethylene bag with and without treatment with potassium sorbate at 0.5%, 1.0%, 1.5% & 2.0% levels. Samples were subjected to biochemical (pH, TVB-N, AAN, SSN, FFA, & PV), microbiological (TPC, E. coli ) and sensory evaluation at regular interval.The biochemical parameters such as, pH increased from 6.0 to 8.0; TVB-N content 4.2 to 34.44 mg%; PV 2.29 to 6.76 meq of O2/Kg; FFA 12.15 to 16.11 mg% of Oleic acid;AAN content 10.25 to 16.11 mg% and SSN content decreased from 56.07 to 47.57 mg% during chilled storage of eel steaks. The microbiological parameter such as TPC content increased from 1.18 x 102 to 3.56 x 105cfu/g during chilled stored eel steaks. The air packed samples without treatment had shelf life of 12 days, while samples with vacuum pack without treatment had shelf life of 16 days, while samples with four levels of treatment i. e. 0.5%, 1.0%, 1.5% & 2.0% potassium sorbate under air and vacuum packaging had shelf life of 18 and 22 days respectively. Based on the results, it was concluded that a combination of vacuum packaging and treatment with potassium sorbate (2%) significantly increases the storage life of eel fish in ice. [ABSTRACT FROM AUTHOR] |
