Combined Effects of Vacuum Packaging and an Active Packaging Based on Whey Protein on Maintaining Quality of Pike–Perch Fillets During Refrigerated Storage (4 °C)

Abstract

Effects of vacuum packaging (VP) and lactoperoxidase system–whey protein coating (LPOS + WPS) combination on maintaining quality of Pike–Perch fillets during 16 days of cold storage (4 ℃) were studied. Quality assessment was based on microbial (total viable counts, psychrotrophic bacteria, and H2S producing bacteria), chemical (TVBN, TBARS, and pH), and sensory (odor, color, texture, and overall acceptability) analysis. Results of microbial analysis showed significantly (P < 0.05) lower bacterial load in WPS + LPOS + VP than other groups, while highest bacterial load observed in WPS. Similarly, bacterial count, and lowest and highest amount of total volatile basic nitrogen (TVBN) observed in WPS + LPOS + VP and WPS, respectively. Thiobarbituric acid reactive substances (TBARS) values assessment showed that lipid oxidation in WPS + LPOS + VP was significantly (P < 0.05) lower than other groups, while in WPS was highest. Combined VP and WPS + LPOS could maintain the stability of initial pH during cold storage. Sensory results indicated that the shelf-life of Pike–Perch fillets in WPS, WPS + LPOS, WPS + VP, and WPS + LPOS + VP were at least 4, 8, 4, and 16 days, respectively. The results suggested that combined VP and LPOS + WPS can be recommended to extend shelf-life of fish in cold storage. This strategy would be beneficial to the fishery industry as well as the retail market and consumer.