Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets ( Mugil cephalus ) during refrigerated and frozen/refrigerated storage

Abstract

The combined effect of light salting and vacuum packaging (VP) on shelf life of mullet fillets during refrigerated and frozen/refrigerated storage, was investigated for a period up to 37 days. Treatments included (a) salting of fish for 24 hr, air packaging and refrigerating (C), (b) salting for 24 hr, VP and refrigerating (VP1), (c) salting for 12 hr, VP and refrigerating (VP2), and (d) salting for 24 hr, VP, freezing for 9 days, defrosting and refrigerating (FVP1). Quality attributes monitored during storage included microbiological, physicochemical, and sensory parameters. Results showed that Lactic acid bacteria, within total viable counts, constituted the major spoilage group of microorganisms. Microbiological data indicated that VP1 was the most effective treatment for product shelf life extension. Total volatile basic nitrogen, Trimethylamine, Thiobarbituric acid, and pH values increased during storage. Finally, sensory evaluation data indicated a product shelf life of ca. 8–9 days for C samples, 10 days for VP2, 13 days for FVP1, and 27–30 days for VP1 samples. PRACTICAL APPLICATIONS: The combined use of light salting and vacuum packaging proved to be effective for the shelf life extension of mullet fillets, a traditional sea food delicacy consumed in various parts of the world. Based on experimental results obtained, light salting and vacuum packaged mullet fillets may be commercialized having a refrigerated shelf life of approximately 4 weeks.