Effect of ascorbic acid and tri-sodium phosphate treatment at different packaging conditions on cold storage Bagrus bayad fish quality

Abstract

This research paper aimed at evaluating the influence of ascorbic acid (AA) and tri-sodium phos­phate (TSP) under different packaging condition on improving the shelf life and qualities of fillets of Bagrus bayad cold fish at 4±1°C for 12 days. The microbiological analysis performed were the total bacterial count (TBC), proteolytic bacterial count (PBC), lipolytic bacterial count (LBC), Coliform count (CC), Staphylococcus aureus (SA), Salmonella & Shigella (SS) and yeast & mold (YM). The obtained results indicated that all noticed analysis parameters (TBC, PBC, LBC, CC, SA, SS, YM, AA and TSP).were gradually increased during storage period in different treatments. The increases of these parameters were significantly higher (p <0.05) in control sample than samples treatment with (AA) and (TSP). The obtained results also showed that there was a significant (p<0.05) extension of the shelf-life through delaying the microbial growth of the samples treated with (TSP) and (AA), respec­tively. In addition, the shelf-life and the storage period for these products were found to be less than 3 days for control sample and more than 12 days of samples treated with (TSP) under cold storage (4°C). Therefore, the (TSP) had a high effectiveness for extending the shelf-life and enhancing quality attri­butes of raw fish fillets during cold storage.