Effect of O₂ scavenger on the shelf‐life of catfish (<i>Pangasius sutchi</i>) steaks during chilled storage

Abstract

Abstract BACKGROUND: Active packaging for preserving meat products, including seafoods, has been gaining importance in recent times. The present study was undertaken to assess the effectiveness of O 2 scavenger, the most widely used active packaging technology, on the shelf‐life of catfish steaks in chilled storage conditions. RESULTS: O 2 scavenger was effective in reducing the oxygen concentration inside the packaging to as low as 0.42% within 24 h. This reduction in oxygen in O 2 scavenger packages showed positive effects on quality parameters compared to control air packs. Total volatile base nitrogen (TVB‐N), thiobarbituric acid value and peroxide value of catfish steaks packed in O 2 scavenger was significantly different ( P &lt; 0.05) compared to air‐packed samples. Based on the sensory, microbiological and TVB‐N values, the control samples were acceptable only up to 10 days, compared to 20 days in O 2 scavenger‐packed samples, extending the shelf‐life by 10 days. CONCLUSION: O 2 scavenger reduced the oxygen concentration inside the package significantly within 24 h compared to control air packs. By using this technique, the use of a vacuum packing machine can be avoided. Further, O 2 scavenger extended the product's shelf‐life up to 20 days, compared to 10 days in control packs. Copyright © 2007 Society of Chemical Industry