Effect of Active Packaging on the Quality of Processed-Catfish (Clarias) Products
Keywords:catfish product, packaging, active packaging
The objectives of this research were to study the effects of active packaging on the qualities of processed-catfish products and to study the shelf-life of the products that are packed by the different types of packing and materials. The processed-catfish product in this research was sweet-dried catfish (SwC), salt-dried catfish (SaC), and crisp-fried catfish (CrC). All products were tested on their quality and shelf-life. Three different packing types were atmosphere (air) packaging (control), vacuum packaging (VP), and nitrogen-flushed packaging (NFP) with a low oxygen transmission rate (OTR) in packaging bags and active materials that were an oxygen absorber (OA) and a moisture absorber (MA). Quality and shelf-life results of these three products found that they tended to show continuous deterioration of the sensory, chemical, and color depending on the storage time. The best results in this research revealed SwC was accepted by the evaluators when it was packed with NFP/OA at 20 weeks, while the NFP/OA/MA for the SaC, and CrC at 24 weeks (P < 0.05). It was affected by the increasing cost of packaging of 1.75 baht. Overall, the increased rancidity level, total color difference of processed-catfish products, and application of the results with CrC product from the ‘Lam Srai Pattana’ community group were reported.
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