EFFECT OF ACTIVE PACKAGING ON THE QUALITY AND SHELF LIFE OF LABEO ROHITA DURING CHILLED STORAGEAayushi Dogra, Roopma Gandotra, Mohammad Arif, Dheeraj Sharma and Poonam Choudhary
The present study was undertaken to assess the efficacy of oxygen scavenger, the most widely used technique of active packaging, in extending the shelf life of fresh rohu (Labeo rohita) steaks during 28 days in chilled storage conditions (0-2% C). Fresh rohu steaks were divided in two lots; the first lot was packed aerobically inside the EVOH (ethylene -vinyl alcohol) pouch, and the second lot was packed in EVOH pouch along with oxygen scavenger (OS). The oxygen scavenger effectively reduced the oxygen level inside the packs to <0.14% within 2 days of storage. During storage, a significant (p<0.05) reduction in rate of free fatty acid formation and lipid oxidation, indicated by thiobarbituric acid value (TBA) was observed for rohu fish steaks packed with oxygen scavenger in comparison to the air pack samples. The decreasing trend in proximate composition was also higher in air pack samples than those packed with oxygen scavengers. The limit of 7 log cfu g -1of total plate count was crossed by control sample on 14th day of storage, while in oxygen scavenger packed sample, the total plate count reaches up to 6.78log cfu g-1at the 28th day of storage. As per sensory evaluation, the air pack samples were rejected on 14th day, while oxygen scavenger steaks were acceptable till 28th day of storage.