National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Quality of Vacuum packed tilapia (Oreochromis mossambicus) fillet was assessed by biochemical, microbiological and sensory parameters during storage at refrigerated temperature (3 ± 1oc). The tilapia fillet was air packed and vacuum packed in nylon laminated polyethylene pouches was treated with sodium acetate at level of 1.5% concentration. The shelf life of tilapia fillet air packed without any treatment was 15 days whereas Tilapia fillet air packed with 1.5 % sodium acetate treated and tilapia fillet vacuum packed without any treatment having shelf life had 20 days. While tilapia fillet vacuum packed with 1.5 % sodium acetate treated had been acceptable upto 30 days. The pH, TVB-N, PV and free fatty acid values indicated an increasing trend throughout the storage period. The TPC, anaerobic counts and psychotropic counts were higher in untreated samples compared to treated samples. Based on this results, it was observed that a combination of vacuum packaging and treatment with sodium acetate significantly increase the shelf life tilapia fillet during refrigerated storage at 3 ± 1oc.
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