Effect of vacuum packaging on the drip and drip protein in four species fish of +4 and -18º C

This study was performed effect of vacuum packaging on the drip and drip protein Otolithes rubber, Scomberomorus commerson, Eleutheronema tetradactylum and Largescale tonguesole from Persian Gulf for 20 days in 2016. Samples of fish were collected for Abadan seaport. Fish fillets were maintained in two ways the usual packing and vacuum packaging at +4º and -18° C. The highest and lowest of drip were in Otolithes rubber fillet vacuum packaging at -18° C (21.56±0.27 g) in 20 days and Largescale tonguesole fillet usual packing at +4º C (1.46±0.35 g) in 5 days. Changes of drip in Otolithes rubber showed this index on the 5 day to the 20 day of the two methods conventional usual packing and vacuum packaging stored at +4º and -18° C was obtained higher than three species of Scomberomorus commerson, Eleutheronema tetradactylum and Largescale tonguesole. The highest and lowest of drip protein were in Eleutheronema tetradactylum fillet vacuum packaging at -18° C (14.13±0.19 %) and Otolithes rubber fillet usual packing at +4º C (2.41±0.1 %). The drip and drip protein increased in the different treatments studied in four species of fish Otolithes rubber, Scomberomorus commerson, Eleutheronema tetradactylum and Largescale tonguesole in two ways the usual packing and vacuum packaging at +4º and -18° C for 20 days (P <0.05). In general, the results of this study showed that the amount of gutter depends on the temperature used to keep the fish, so that it affects the amount of gut protein (percentage), as well as the amount of gutter and protein in the gut of fish fillets under the influence of packaging. Vacuum had a significant increase and in fillets packed under vacuum the amount of these indicators was higher than fillets stored at +4 and -18 ° C.