Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

Abstract

The objective of the present study was to investigate the effect of packaging methods (i.e., air-packaging and vacuum-packaging) and storage temperatures (i.e., chilled temperature of 3 ± 1.0 °C and superchilled temperature of -2.5 ± 0.5 °C) on the sensory quality and lipid stability of fresh snakehead fish fillets. The results indicated that vacuum packaging and superchilled storage significantly improved the quality of fresh snakehead fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), and thiobarbituric acid-reactive substances (TBARS) values and higher phospholipid (PL) content compared to other groups. Sensory analysis using the quality index method (QIM) and Torry scores rejected the air-packaged and vacuum-packaged fillets on days 9 and 13 at chilled storage, respectively. Meanwhile, the shelf-lives of air-packaged and vacuum-packaged fillets stored at superchilled temperature of -2.5 ± 0.5 °C were 15 and 25 days, respectively. Strong linear correlations (r² = 0.9871 for chilled-air-packaged fillets, r² = 0.9605 for chilled-vacuum-packaged fillets, r² = 0.9797 for superchilled-air-packaged fillets and r² = 0.9132 for superchilled-vacuum-packaged fillets) were found between the QI values and storage time of each fillet group. It can be reasonably concluded that vacuum packaging and storage at -2.5 ± 0.5 °C was more efficient in preserving the fresh quality of the snakehead fish fillets.

Keywords:
packaging method; sensory quality; snakehead fish; superchilled storage; lipid stability