Effect of vacuum packaging on quality properties of Aurigequula fasciata stored in refrigerator

Vacuum packaging is appropriate methods to delay the deterioration of the marine products and the improvement of physical and chemical properties and organoleptic. The fish from fishing were Prepared and the packs were placed beside ice with a fish/ice ratio of 1:1 (w/w) in an insulated box, then cutting and heading. The fish were packed with two forms of normal and vacuum packaging. The samples of vacuum packaging had the lowest psychrotrophilic bacterial count. Total volatile bases-nitrogen (TVB-N) content in samples of normal and vacuum packs is lower than the standard range on days 8 and 12, respectively. pH of normal packaging and vacuum packaging increased from 6.18 to 7.30 and 7.23, respectively. The initial pH of the fish sample was different from 7.13 in normal packaging to 6.68 in vacuum packaging. WHC content of all samples decreased during storage time. Increasing of TBA has continued until day 8 and felled on day 12. The initial amount of free fatty acids in the Normal packaging and vacuum packaging from 94% to 70% of oleic acid were varied. All samples were stored on day 8 including sensory analysis above 4 and day 12 was the least of it. Vacuum packaging in the refrigerator is somewhat better than normal packing.