Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

The objective of the present study was to investigate effect packaging methods (i.e., air-packaging and vacuum-packaging) storage temperatures chilled temperature 3 ± 1.0 °C superchilled -2.5 0.5 °C) on sensory quality lipid stability fresh snakehead fish fillets. results indicated that vacuum significantly improved fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), thiobarbituric acid-reactive substances (TBARS) values higher phospholipid (PL) content compared other groups. Sensory analysis using index method (QIM) Torry scores rejected air-packaged vacuum-packaged fillets days 9 13 at storage, respectively. Meanwhile, shelf-lives stored were 15 25 days, Strong linear correlations (r2 = 0.9871 for chilled-air-packaged r2 0.9605 chilled-vacuum-packaged 0.9797 superchilled-air-packaged 0.9132 superchilled-vacuum-packaged fillets) found between QI time each fillet group. It can be reasonably concluded more efficient preserving