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Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)

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Abstract

The effect of edible coating using gum arabic on biochemical, microbiological, textural and sensory characteristics of fresh gutted mackerel stored at 4 °C was investigated. The results were further compared against the samples packed under vacuum (VP) and conventional polyethylene pouches (CP). Coating with gum arabic (GC) markedly retarded lipid oxidation process in gutted mackerel compared to VP and CP samples. Moreover, VP and CP samples showed higher degree of textural deterioration compared to GC samples. Microbiologically, the shelf life of chilled gutted Indian mackerel was estimated to be 7–8, 17 and 19–20 days for CP, GC and VP samples, respectively. The sensory analysis scores confirmed the efficacy of gum coating in retarding the spoilage process during chilled storage. The current study identifies the potential of edible coating with gum arabic to improve the overall quality of Indian mackerel and extend its storage life during chilled storage.

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Acknowledgments

This work was financially supported by Ministry of Food Processing, India and Science and Engineering Research Board (SERB), India. The authors thank Mr. Joshy C.G, Scientist of CIFT for his valuable suggestions in carrying out analysis.

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Authors and Affiliations

  1. ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, 400 703, India

    P. K. Binsi & Natasha Nayak

  2. ICAR - Indian Institute of natural resins and gums, Namkum, Ranchi, 834 010, India

    P. C. Sarkar & Upali Sahu

  3. ICAR- Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029, India

    George Ninan & C. N. Ravishankar

Authors
  1. P. K. Binsi
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  2. Natasha Nayak
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  3. P. C. Sarkar
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  4. Upali Sahu
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  5. George Ninan
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  6. C. N. Ravishankar
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Corresponding author

Correspondence to P. K. Binsi.

Additional information

Highlights • Tested efficacy of gum arabic coating against vacuum and polyethylene packaging for chilled Indian mackerel. • Better protection against fat oxidation and textural changes in gum coated fish samples. • Microbiologically vacuum and gum coating gave similar results, whereas gum coating samples had higher sensory score.

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Binsi, P.K., Nayak, N., Sarkar, P.C. et al. Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta). J Food Sci Technol 53, 1889–1898 (2016). https://doi.org/10.1007/s13197-015-2122-7

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  • DOI: https://doi.org/10.1007/s13197-015-2122-7

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