effect of different packaging on the shelf life of silver carp (hypophthalmichthys molitrix) fillets stored at 4 ºc

Freshness is one of the main quality attributes for processing, marketing and consumption of fish. fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. however, the disadvantage associated with broader consumption of fish products is their comparatively short shelflife. therefore, effective methods for extending shelflife and improving quality of fresh silver carp fillets are necessary. the goal of this study was to evaluate the biochemical and microbial changes of silver carp fillets in different packaging including aerobic, vacuum and modified atmosphere packaging (map) when stored at 4 ordm;c for 15 days. data obtained from these tests was averaged and subjected to the analysis of variance (anova) using spss software. the fillets packaged at map had significantly (p<0.05) lower ph, tvbn, tba and pv contents than those packaged at vacuum and aerobic packaging. the increase in viable bacterial population was significantly (p<0.05)higher in samples packed at vacuum and aerobic. the results showed map combined with refrigerated storage resulted in an extension of the shelflife of fillets; up to 11 days at map, 12 days at vacuum compared to 3 days in aerobic samples.