Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets

ABSTRACT

The effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique.

KEYWORDS:

• Giant trevally
• essential oils (EO)
• natural antioxidant
• vacuum packaging

Acknowledgments

The authors are grateful to Ms/Synthite Industries Ltd. (Kolenchery, Kerala, India), which offered the essential oils for carrying out the study.