Biochemical and shelf life characteristics of air packed pangasius (Pangasianodon hypophthalmus) during chill storage

Abstract

The effect of sodium benzoate on the shelflife of air packed pangasius (Pangasianodon hypophthalmus) during chill storage at 4±2 °C was studied. Based on the cumulative observations of biochemical, microbiological and sensory parameters the shelflife of pangasius fish was predicted. In the present study, organoleptic, biochemical and microbiological quality changes were observed in chilled stored air packed pangasius fish steaks treated with 0.0, 0.5, 1.0, 1.5 and 2.0% sodium benzoate. Organoleptic, biochemical and microbiological analysis showed that chilled stored air packed pangasius fish steaks with treatment of 2 % sodium benzoate had longer shelf life of 16 days. Whereas untreated air packed pangasius fish steaks had a shelf life of 12 days. The findings of the present study, clearly suggest that a combination of sodium benzoate and storage at chilled temperature could be used to prolong the shelf life of pangasius.