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The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel ( Rastrelliger kanagurta ) during storage at 0-2 °C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30 min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment. Nucleotide degradation rate was lower in MEVP followed by CVP and CAP. Vacuum packaging in combination with ME treatment significantly inhibited lipid hydrolysis and lipid oxidation in mackerel as observed from its lower free fatty acid, peroxide value and thiobarbituric acid reactive substances values. Synergistic use of mint extract and vacuum packaging has markedly controlled microbial proliferation in the samples. Based on sensory evaluation, shelf life of Indian mackerel stored at 0-2 °C was determined as 13 days for CAP group, 16 days for CVP group and 21 days for MEVP group, respectively. The present study revealed that combination of vacuum packaging and mint extract treatment can be a promising technology to improve the storage quality of chill stored gutted mackerel., Competing Interests: No conflict of interest.

Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0-2 °C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (p < 0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11-13 days for C group, 13-15 days for CE group and 16-17 days for ME group, during storage at 0-2 °C.

High pressure treatment of 250 MPa for 6 min at 25 °C was applied to headless Indian white prawn (Fenneropenaeus indicus) to evaluate changes in microbiological characteristics of the species during chilled storage. Changes in load of mesophilic bacteria, psychrotrophic bacteria, proteolytic bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria, lactic acid bacteria, Brochothrix thermosphacta and yeast & mold were estimated in pressurized and un-pressurized samples during chilled storage. All microbes were reduced significantly after high pressure treatment and there was significant difference in microbial quality of control and high pressure treated samples in the entire duration of chilled storage (p < 0.05). There was delay in the growth of Enterobacteriaceae and H2S producing bacteria up to 6th and 9th day of storage, respectively in high pressure treated samples. In high pressure treated sample, no lag phase (λ) was observed for psychrotrophic bacteria, H2S producing bacteria, B. thermosphacta, Pseudomonas spp. and lactic acid bacteria; however, other bacteria showed a reduced lag phase during chilled storage. Kinetic parameter such as specific growth rate (μmax) in high pressure treated samples was significantly reduced in most of the bacterial groups except for psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria. Mesophilic bacterial count of control samples crossed the marginal limit of acceptability on 12th day and unacceptable limit on 18th day of storage, whereas high pressure treated samples never breached the acceptability limit during entire duration of chilled storage. The present study indicated that application of high pressure processing can be used to improve microbial quality of Indian white prawn and extend the chilled storage life., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties., (© 2013 Institute of Food Technologists®)

The effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality of seer fish (Scomberomorus commerson) steaks was determined during chilled storage (1-2 degrees C). The O2 absorber reduced the oxygen content in the pack to less than 0.01% corresponding to 99.96% reduction within 24 h. The use of O2 absorber with sodium acetate dip treatment (2% w/v) extended the sensory shelf life up to 25 days compared to only 12 days for control air packs and 20 days for untreated samples with O2 absorber. A prominent lag phase was observed for many bacterium studied, particularly for the sodium acetate treated samples with O2 absorber. On the day of sensory rejection, both the total mesophilic and psychrotrophic counts reached 7.7-8.1 and 7.1-7.9 log cfu/g, respectively. The sodium acetate treatment and reduced O2 atmosphere affected the type of major spoilers. In air packed samples, H2S-producers predominated followed by Brochothrix thermosphacta, Pseudomonas spp., where as in the untreated samples with O2 absorber, H2S-producers predominated the microbial flora followed by Lactobacillus spp. For treated samples with O2 absorber, B. thermosphacta formed the major micro-flora followed by Lactobacillus spp. The use of O2 absorber inhibited the growth of Pseudomonas spp., and total Enterobacteriaceae., (2010 Elsevier Ltd. All rights reserved.)