عنوان مقاله [English]
Effect of vacuum packaging on lipid and peroxide changes on Liza spp filet, shelf life of
45 days in the refrigerator at 4 °C and freezing -18 °C was examined. First, 57 packages of 100g fillets in vacuum packaging machine and EBOR at 0, 5, 10, 15, 20, 25, 30, 35, 40 and 45 days at 4 and -18 °C each were stored in triplicate. Kinsella method for measuring lipid peroxide was carried out using palm oil in Malaysia. The results showed that the peroxide concentration measured at temperatures of 4 and -18 °C fresh mullet fillets compared with the time course of the day, there was an increase zero. As it changes over time were statistically significant (P>0.05). Fat indices showed that the duration of storage at 4 °C at 30 days after storage limit has passed, but the temperature is -18 °C up to 45 days after storage at normal were. Statistical analysis showed that mullet fillets in vacuum packaging under vacuum at freezing temperatures -18 °C in a refrigerator at 4 °C with slow variations on different days and slow the rate of decay of peroxide mullet fillets it is.
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