Abstract
The aim of study was to monitor chemical parameters (pH, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay) in the samples of defrosted fillets of escolar (Lepidocybium flavobrunneum) fish, packed in vacuum skin packaging (VSP) during 15 days of storage at +2±2 °C. Comparison was done with fillets packed in vacuum (control samples). The obtained results from our research showed that VSP packaging can be recommended, as it showed slightly better stability than vacuum packaging. The initial values of total volatile basic nitrogen (TVBN) content (in mg/100 g) in fish samples were low (vacuum 16.36±0.65; VSP 16.67±0.45) and these values did not change significantly until day 9. TVBN was significantly higher (P<0.05: vacuum 23.31±2.41, VSP 21.76±2.08) in samples analysed after 9 days of storage. Similar results were found during estimation of free fatty acids content. Trimethylamine (TMA) content was in the correlation with storage time in the same w...
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