Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni

The improved atmosphere within the packages with low o(2) concentration, and high concentration of co(2) has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of the present study is to scrutinize the effect of vacuum packaging on oxidative spoilage indexes in fish Lethrinus atkinsoni fillet under freezing at −18°C in 0, 20, and 40 days. To this end, it was initially purchased 20 kg fish from a conventional market in Behbahan, Khuzestan Province, Iran. The total remaining fish after washing and waste removal was divided into packages of 150 g as the required samples and kept in a freezer. The fillets were divided into two groups: The first group was packed in polyethylene bags under vacuum, and the other group was considered as a case of treatment control, kept in freezer at −18°C. The results showed progress spoilage indexes in samples packed in vacuum during 0, 20, and 40 days found lower than control treatment with significant different (p < .05). The peroxide and thiobarbituric acid and free fatty acids contents decreased in frozen samples in 20 and 40 days in vacuum, but pH value increased. The results showed packed samples in freezing and in vacuum conditions, were a suitable method for low lipid oxidation in the L. atkinsoni fillets which led to the samples’ extended shelf life. It is concluded that packaging in vacuum as combined with freezing treatment prevails over freezing in individual by an acceptable long‐term fish shelf preservation.