Quality preservation of salted,vacuum packaged and refrigerated mahi sefid (Rutilus frisii kutum) fillets using an onion (Allium cepa) extract |
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Authors: | Mehdi Zolfaghari Bahareh Shabanpour Sanaz Fallahzadeh |
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Affiliation: | Fishery Faculty, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran |
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Abstract: | The combined effect of light salting, vacuum packaging and onion extract on the shelf life of mahi sefid (Rutilus frisii kutum) fillets under refrigeration was assessed using chemical, microbiological and sensory methods. The shelf life of control, air‐packaged, salted (APS), vacuum‐packaged, salted (VPS) and vacuum‐packaged, salted with onion extract (VPSOE) samples was determined to be up to 6, 9, 15 and 18 days respectively. The values of total volatile basic nitrogen, free fatty acid and thiobarbituric acid increased progressively during the storage period for all the treatments. However, the preservative methods applied led to an extended shelf life of fillets based on chemical indices and sensory attributes in the following order: VPSOE>VPS>APS>control group. The assay of the total viable count (TVC) revealed that 2% and 4%VPSOE produced a decrease in TVC throughout the storage period. According to the results obtained, the best method to preserve the mahi sefid fillet was by 4%VPSOE treatment. |
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Keywords: | onion extract mahi sefid (Rutilus frisii kutum) salting shelf life vacuum packaging air packaging |
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