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Effect of Modified Atmosphere Packaging and Edible Films on The Quality of Carp Fish Patties
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Abstract:
This study was performed to determine the effect of different concentrations of modified atmosphere packaged (MAP) from Co2, N2 and O2 at 100% Co2, 70% Co2 / 20%N2 / 10 % O2 and 50% CO2 / 50% N2 and edible coating soy protein plus essential oil on quality attributes and shelf- life of carp fish patties. All products were stored at (4±1oC)for 27 days and the quality parameters such as total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) , thiobarbituric acid (TBA) , Total bacterial counts (TBC), psychrophilic bacteria count (Psy) and molds and yeasts (M&Y) were determined .Their effect on microbial changes of product throughout storage period is highly depend on type gas internal package atmosphere appropriate gas composition, storage there was a decrease in microbial load in both treatments under (MAP) as compared to air control . The levels of decrease in chemical and microbial load in the samples from both of the packaging methods were under the (MAP) and edible coating were related good quality and best treatment is 70% Co2 / 20%N / 10 % O2 at 27 days of storage followed by treatment 50% CO2 / 50% N2 at 24 days while edible coating at 18 days . On the level of fatty oxidation and sensory evaluation determined the shelf life of (MAP( and edible coating . Carp fish patties were high palatability for panelists. Besides, there were significant values in appearance between patties and the higher significant differences in taste of other ones. The mean scores of flavor and palatability were significantly higher between all products as well as in texture patty products.
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| Publication year |
2018
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| Pages |
15-23
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| Organization Name |
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| Author(s) from ARC |
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| Publication Type |
Journal
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