Abstract:

The study investigates the shelf life of the spotfin flathead Grammoplites suppositus (Platycephalidae) under chilled storage (2–4 °C) conditions using two distinct packaging techniques – air packaging (AP) and vacuum packaging (VP). The quality was evaluated using physio-chemical (pH), trimethylamine (TMA), total volatile base nitrogen (TVBN), free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), colour and texture, microbiological (total viable count, TVC), psychrotrophic count (PC), lactic acid bacteria, Pseudomonas, hydrogen sulphide producing bacteria, Brochothrix thermosphacta and sensory analysis. A heterogeneous quality pattern was observed during the chilled storage. A significant correlation was observed between the TVBN and TVC values. Brochothrix was identified as a significant spoilage bacterium in VP samples. The AP samples remained fresh for up to 15 days and VP samples extended the shelf life for up to 18 days, supported by TVC and sensory assessments, indicating the superior effectiveness of vacuum packaging in preserving G. suppositus. This study contributes to the utilisation of G. suppositus, an underutilised fish species to facilitate the development of new products and enhance market opportunities, ultimately promoting its commercial viability and reducing wastage.

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Date 2025/12/31

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