Effect of Modified Atmosphere Packaging and Vacuum Packaging Methods on Some Quality Aspects of Smoked Mullet (Mugil cephalus)

The effects of modified atmosphere packaging (MAP at 60% N ; 35% CO and 5% O ) and 2 2 2 under-vacuum packaging (UV) and cold storage at 4±1°C for 8 weeks on the quality aspects of traditional and liquid flavorings smoked whole and gutted mullet (Mugil cephalus) were the main objectives of this work. Some quality aspects of smoked mullet involved chemical, microbiological and sensory evaluation. Results showed that MAP reduced pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA) and thiobarbituric acid (TBA) values especially in traditional smoked gutted fish compared with UV-packaged products and stored under cold conditions. However, the formation of biochemical attributes increased with time of storage. With respect to the microbiological load, both total viable count (TVC) and halophilic bacteria (HB) were higher in UV-liquid smoked fish than MAP-traditional smoked fish products. Vice versa was found in case of yeast and mold counts. In conclusion, MAP and UV methods for smoked mulled fish should be applied to obtain safe product.