Volume 15, Issue 5 (2013)                   JAST 2013, 15(5): 929-939 | Back to browse issues page

‎ 20.1001.1.16807073.2013.15.5.7.2

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Etemadi H, Rezaei M, Abedian Kenari A, Hosseini S F. Combined Effect of Vacuum Packaging and Sodium Acetate Dip Treatment on Shelf Life Extension of Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. JAST 2013; 15 (5) :929-939
URL: http://jast.modares.ac.ir/article-23-5706-en.html
Combined Effect of Vacuum Packaging and Sodium Acetate Dip Treatment on Shelf Life Extension of Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage
H. Etemadi1 , M. Rezaei * 1, Abdolmohammad Abedian Kenari2 , S. F. Hosseini1
1- Department of Seafood Processing, College of Natural Resources, Tarbiat Modares University, Noor, P. O. Box 46414-356, Mazandaran, Islamic Republic of Iran.
2- Department of Aquaculture, College of Natural Resources, Tarbiat Modares University, P. O. Box: 46414-356, Noor, Islamic Republic of Iran.
Abstract:   (7502 Views)
 The present study evaluated the effect of packaging (air, vacuum) with or without addition of sodium acetate (2% W/V) on shelf-life extension of rainbow trout (Oncorhynchus mykiss) under refrigeration, for a period of 18 days. Four different treatments were tested: CAP: control air pack; SAAP: sodium acetate treated aerobic packaging; VP: vacuum packaging in the absence of sodium acetate; and SAVP, sodium acetate under VP. Trimethylamine nitrogen (TMA-N), free fatty acids (FFA) and peroxide values (PV) of SAVP samples were lower compared to the other treatments during the entire refrigerated storage period. In the present study, the thiobarbituric acid (TBA) level showed fluctuations during storage indicating that TBA values may not reveal the actual rate of lipid oxidation. Total viable counts for fresh rainbow trout stored aerobically exceeded 7 log CFU g-1 after 10-11 days, while treatments SAAP and VP reached the same value on days 12 and 16, respectively. In contrast, SAVP samples did not reach this value throughout the 18-day. Psychrotrophic counts of SAVP samples were significantly (P< 0.05) lower compared to the control samples during storage period. As regards sensory evaluation, shelf-life of trout was longest for SAVP (15-16 days), followed by VP (12-13 days), SAAP (9-10 days), and CAP samples (6-7 days). The results indicated that the combined effect of vacuum packaging and sodium acetate on fish samples preserved their good quality characteristics and extended the shelf-life of the treated samples during refrigerated storage, as supported by the results of microbiological, chemical, and sensory evaluation analyses.
Keywords: Packaging, Quality characteristics, Rainbow trout, Sodium acetate
Full-Text [PDF 435 kb]   (6816 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2011/12/7 | Accepted: 2012/10/10 | Published: 2013/07/10
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