ABSTRACT: The study was conducted to assess the changes in microbial, biochemical, textural and sensory properties of vacuum packaged Asian Sea-Bass fillets under 5±1°C storage temperature, as a completely randomized design with two types of packaging, normal (K1) and vacuum packaging (K2), stored at 5±1°C. The fillets were subjected in triplicate for microbial (Total Plate Count), biochemical (TVB-N, pH and TBARS), textural and sensory analyses at 3 days’ interval starting from day 0.The TPC of K1 and K2 decreased initially with a subsequent increase in values reaching 6.47±0.17 log cfu/g and 5.81±0.14 log cfu/g respectively after 15 days of storage which inferred that vacuum has a significant (p<0.05) effect in reduction of TPC. The samples (K1 and K2) crossed the acceptable limit (35 mg%)of TVB-N within 3 days and 9 days (38.7±0.12 and 39.9±0.12 mg%) respectively suggesting that application of vacuum was very effective over aerobic preservation (p<0.05) at 5±1°C. K1 and K2 crossed the limit of acceptance of TBARS value (2.0 mg malonaldehyde/kg) during day 3 of storage (2.04±0.08 and 2.07±0.05 mg malonaldehyde/kg respectively). Texture profile parameters like hardness, springiness, cohesiveness, gumminess, chewiness and resilience showed a positive impact of vacuum package in retaining their original properties.
ABSTRACT : Pangasius hypophthalmus is one of the most important commercial fishes with high nutritive qualities and
excellent sensory properties such as tender flesh, sweet taste, absence of fishy odor and spines, delicate flavor and firm texture during cooking that help to gain its consumer preference. Moringa oleifera (commonly called drumstick) is one of such most important terrestrial plants which exhibit antibacterial, antifungal as well as antioxidant properties which influence its application in food preservation. In the present study, three different concentrations (5%, 10% and 15%) of Moringa oleifera leaves extract were used as antimicrobial and antioxidant agent to study the shelf life of minced meat prepared from Pangasius hypophthalmus during frozen storage at ×18±2oC for a period of 5 months. The treatments showed significantly (p<0.05) improved values of the quality parameters such as TVBN, TMA and TBARS as compared to control throughout the frozen storage period. TPC was also found to be reduced significantly (p<0.05) in treated samples. Presence of different phytochemicals that have effective antimicrobial properties of M. oleifera extract against wide range of bacteria which were responsible for accumulation of ammonia and volatile bases in fish flesh, decreased protein breakdown, thus lowering TVBN and TMA values. The antioxidant properties of polyphenols present in the M. oleifera leaf extract retarded the formation of malonaldehydes. From the present study, it can be concluded that 15% concentration of M. oleifera leaves extract is considered as most effective to maintain the quality of the minced Pangasius hypophthalmus during five months frozen storage at -18±2°C.