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Page No. : 111-117

ABSTRACT

Fish and fishery products are recognized as a source of nutrition but these are highly perishable. The present study was envisaged to evaluate the extension of shelf life of fish mince under modified atmosphere packaging (MAP) conditions (30% CO2 + 70% N2) in comparison to aerobic packaging under refrigerated temperature (4±1℃). The fish meat pH was significantly (P<0.05) lower in MAP than aerobic. The rate of increase in TBARS, peroxide value and free fatty acids content during storage was significantly (P<0.05) lower in MAP than aerobic packaging. The microbiological quality (standard plate count, coliforms, yeast and molds, psychrophiles) attributes of MAP product were considerably lower than the threshold value even on 12th day of storage. Results indicated that the fish mince can be successfully stored under MAP conditions at refrigeration temperature for 12 to 15 days.

Keywords: Fish mince, MAP, shelf life, storage stability