Shelflife determination of brined vacuum packed golden mullet (Liza aurata) during storage at 4ºC

In this study, shelf life of brined vacuum-packed (VP) Golden Mullet (Liza aurata) of Caspian Sea was assessed, considering its protein and lipid deterioration with effect of microbial population during 90 days of storage at 4ºC. Total Volatile Nitrogen (TVN) was measured to determine protein deterioration, Peroxide Value (PV) was analysed to determine lipid deterioration. Total Count (TC), Halophilic Bacterial Count (HBC) and possibility of Clostridium botulinum existence were measured to determine microbial population. TVN increased from 14.5 to 30.80 mg/100g, PV increased from 3.89 to 28.86(meqo2/kg), TC increased from  log 4.40 CFU/gr to log 5.70 CFU/gr and HBC increased from  log 4.75 CFU/gr to log 6.30 CFU/gr. Increasing in some of parameters, was found to be statistically significant in the VP brined golden mullet through out storage (P<0.05). No trace of Clostridium botulinum existence was detected during the period of storage. The results from this study clearly suggested that a combination of brining, vacuum packaging and storage at refrigerated temperature prolongs the shelf life of golden mullet. Based on data the best shelf life was found 30 days for VP brined golden mullet stored at 4ºC.