vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen persian sturgeon fillets during 6 month storage at -18

persian sturgeon (acipenser persicus) is one of the most important fish in caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. in this study persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measuring factors such as free fatty acids (ffa), peroxide value (pv), tiobarbituric acid (tba) test, ph and exposed water assessments. in the 6th month of storage rate of ffa of the control was threefold higher than vacuum packaging treatment and the measure pv and tba of the control was approximate double vacuum packaging treatment. the results indicate that vacuum packaging treatment, in all measuring factors had significant differences with the control (p<0.05). thus vacuum packaging preserves quality of product during storage.