Effect of Packaging on Chemical Changes and Quality of Refrigerated Spot (Leiostomus xanthurus)

Abstract

Spot (Leiostomus xanthurus) were overwrapped with Saran® (PVDC), vacuum skin packaged film-to-tray or film-to-film with Intact® skin packaging film (ISPF), or vacuum packaged film-to-film with surlyn and refrigerated at 4ºC for 15 days. ISPF packaged fish samples had significantly lower ammonia concentrations than overwrapped fish. No significant differences in pH or TBA values were determined among the investigated packaging materials. Vacuum packaging reduced microbiological shelf life of fish by approximately three days when compared to Saran® overwrap. ISPF film-to-film vacuum packaged fish had the longest sensory shelf life, while PVDC overwrapped fish had the shortest.