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Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish ( Scomberomorus guttatus ) Stored at Different Temperature Conditions
Author(s) -
Chandra Mohan Chandra Sekar,
Rakhavan Kavindapadi Rajasekaran,
Radha Krishnan Kesavan,
Babuskin Srinivasan,
Sudharsan Kasirajan,
Azhagu Saravana Babu Pakirisamy,
Sukumar Muthusamy
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13096
Subject(s) - shelf life , fish <actinopterygii> , cassia , peroxide value , food science , syzygium , cinnamomum , fishery , biology , medicine , botany , alternative medicine , traditional chinese medicine , pathology
The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film wrapped seer fish meat was analyzed for estimation of its shelf life. Peroxide value and total volatile base nitrogen analysis of edible film wrapped seer fish meat showed controlled chemical degradation of seer fish meat. Microbial analysis was used as a scale for estimation of shelf life. Shelf life of edible film wrapped seer fish meat was estimated as 20 days at storage temperature of 10C and 30 days at storage temperature of 4C. Sensory evaluation of edible film wrapped seer fish meat showed acceptable sensory scores till 20th day of storage in both trained and untrained panel scoring. Practical Applications The presented work will give elaborate analysis of edible film wrapped seer fish to prove the effectiveness of using spice incorporated edible films for shelf life extension and packaging of seer fish meat. These spice incorporated edible film packaging can be utilized for industrial processing, transport and storage of seer fish meat.