Journal of Advances in Biology & Biotechnology

Aims: This study evaluated the effects of vacuum packaging and 2% sodium acetate treatment on the quality characteristics and refrigerated shelf life of Pangasianodon pangasius fillets.

Study Design: An experimental storage study with four packaging and treatment combinations was conducted.

Place and Duration of Study: The study was conducted at the College of Fishery Science, Nagpur.

Methodology: Fillets weighing 150 g were assigned to four groups: untreated air-packed fillets, sodium acetate-treated air-packed fillets, untreated vacuum-packed fillets, and sodium acetate-treated vacuum-packed fillets. Samples were stored at 3 ± 1°C and examined at three-day intervals for biochemical, microbiological, and sensory changes.

Results: pH, total volatile base nitrogen, peroxide value, and free fatty acids increased progressively in all treatments during storage. Total plate counts, anaerobic bacterial counts, and psychrotrophic bacterial counts also increased, but the increases were generally lower in sodium acetate-treated and vacuum-packaged samples. No tested pathogenic bacteria were detected during the storage period. Sensory acceptability declined progressively. Untreated air-packed fillets remained acceptable for approximately 14 days, whereas sodium acetate-treated air-packed fillets and untreated vacuum-packed fillets remained acceptable for about 20 days. Fillets receiving both vacuum packaging and 2% sodium acetate treatment retained acceptable sensory quality for up to 30 days.

Conclusion: Under the experimental conditions, the combined treatment delayed quality deterioration more effectively than either treatment used alone.