EFFECTS OF VACUUM PACKAGING IN FREEZER ON OF OXIDATIVE INDEXES OF FILLET LETHRINUS NEBULOSUS

One method of extending the shelf life of fish and seafood products and other food products, the application of suitable vcuum packaging. The aim of this study was to investigate the effect of vacuum packaging on spoilage indexes in fish fillet under freezing at -18° C at 0, 20 and 40 days. For this purpose 20 kg of fish from market in Behbahan city in Khuzestan province was purchased. After washing and remove wastes, fillets samples in packages of 150 g were packed in the freezer. Fillets were divided into two groups: the first group was packed in polyethylene bags under vacuum, and the other group was considered as the control in freezer at -18°C. Sampling was carried out on 0, 20 and 40 days in three replications. The results showed significant effects on the chemical composition packaged under vacuum during freezing fish fillets. Progress spoilage indexes in samples packed in vacuum was slower than in control samples. Therefore it can be concluded that using vacuum packaging can acceptable for long time shelf life of fish fillets during frozen storage which can be increased.

کلیدواژه ها:

Fish Frozen ، FAA ، PV ، TBA ، Spoilage indexes