The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures
Hsien-Feng Kung a, Yi-Chen Lee b, Chiang-Wei Lin b, Yu-Ru Huang c, Chao-An Cheng d, Chia-Min Lin b, Yung-Hsiang Tsai b,*
a Department of Biotechnology, Tajen University, Pingtung, Taiwan, ROC
b Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, 811, Taiwan, ROC
c Department of Food Science, National Penghu University of Science and Technology, Taiwan, ROC
d Department of Food Science, Kinmen University, Kinmen, Taiwan, ROC
The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (20C, 4C, 15C, and 25C) 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 25C. At below 15C, 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 20C for 2monthswere thawed and stored at 25C,VPretarded the increase ofhistamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4C could prevent deterioration of product quality and extend shelf-life.
Keywords:histamine, milkfish stick,total volatile basic nitrogen, vacuum packaging