Abstract
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.
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