The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures

Journal of Food and Drug Analysis

Hsien-Feng Kung¹  Chao-An Cheng²  Yu-Ru Huang³  Yi-Chen Lee⁴  Chia-Min Lin⁴  Chiang-Wei Lin⁴  Yung-Hsiang Tsai⁴ 

[1] Department of Biotechnology, Tajen University, Pingtung, Taiwan, ROC;Department of Food Science, Kinmen University, Kinmen, Taiwan, ROC;Department of Food Science, National Penghu University of Science and Technology, Taiwan, ROC;Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, 811, Taiwan, ROC;

关键词: histamine;    milkfish stick;    total volatile basic nitrogen;    vacuum packaging;   

DOI  :  10.1016/j.jfda.2016.12.009

来源: DOAJ

【 摘 要 】

The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.

【 授权许可】

Unknown