Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice

All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitrogen (TVB-N), pH, water holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrophilic bacterial level. pH of the air packaged samples, rised with increasing psychrophilic bacterial load. Results of microbiological examination, indicated changes in bacterial of Rutilus frissi kutum fillets, has direct relation with sensory quality of packaged fillets in both vacuum and air packs, and shelf life and quality of vacuum packaged fillets was better as compared to air packaging, as cause fillets shelf life increase, 3 days more than air packaged fillets and effectively, controlled volatile bases-nitrogen level but alone was not able to controled lipid oxidation during ice storage. Therefore vacuum packaging cause shelf life time increase and better preservation of sensory, chemical and microbiological qualities of Rutilus frissi kutum fillets in ice.