Effect of Modified Atmosphere Packaging and Vacuum Packaging Methods on Some Quality Aspects of Smoked Mullet ( Mugil cephalus )

摘要

The effects of modified atmosphere packaging (MAP at 60% N2; 35% CO2 and 5% O2) andunder-vacuum packaging (UV) and cold storage at 4±1°C for 8 weeks on the quality aspects of traditional andliquid flavorings smoked whole and gutted mullet (Mugil cephalus) were the main objectives of this work. Somequality aspects of smoked mullet involved chemical, microbiological and sensory evaluation. Results showedthat MAP reduced pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA) and thiobarbituricacid (TBA) values especially in traditional smoked gutted fish compared with UV-packaged products and storedunder cold conditions. However, the formation of biochemical attributes increased with time of storage. Withrespect to the microbiological load, both total viable count (TVC) and halophilic bacteria (HB) were higher inUV-liquid smoked fish than MAP-traditional smoked fish products. Vice versa was found in case of yeast andmold counts. In conclusion, MAP and UV methods for smoked mulled fish should be applied to obtain safeproduct.