Effect of vacuum packaging on body chemical composition, peroxide, and TVB-N of phytophagous fish during frozen storage

This study aimed to investigate the effects of vacuum packaging on body chemical composition and changes in peroxide and TVB-N of phytophagous fish and determine the optimal storage time in freezing conditions (-18 ° C). In this study, 36 samples of 100 g fillets were prepared for both vacuum and non-vacuum conditions in completely hygienic conditions. Then half of the samples were vacuum-packed using an EBOR vacuum packing machine, and the other half were packaged under conventional conditions. These fillets were stored for five months at freezing temperature (-18 °C). After packing, all factors were analyzed in 6 replications by standard methods. Peroxide content increased significantly from 1.96 meq/kg to 44.44 meq/kg in vacuum conditions and to 47.77 meq/kg in non-vacuum conditions. Also, the amount of TVB-N increased significantly from 6.53 mg/100g to 18.66 mg/100g in vacuum conditions and from 6.53 mg/100g to 38.26 mg/100g in non-vacuum conditions. The result of the analysis shows the positive effect of packaging in vacuum conditions on the process of changes in the body's chemical composition. The samples in these conditions had less change range than in conventional conditions, which has reduced the spoilage rate of these samples.