INFLUENCE OF GARLIC EXTRACT AND PACKAGING METHODS ON THE QUALITY PARAMETERS OF FISH FILLETS STORED AT LOW TEMPERATURES.

Fish meat has very high water content, a very low content of connective tissue but has high digestibility. Raw fish is a very perishable food because it has all substances necessary for the development of microorganisms. Fish meat lipids are also very sensitive because they oxidize very quickly during storage. The aim of our research was to examine the influence of garlic extract and packaging methods on the total volatile basic nitrogen (TVB-N), thiobarbituric acid content and pH value in fish fillets during storage at low temperatures. 48 fillets of rainbow trout (Oncorhynchus mykiss) were studied. The fish fillets were randomly assigned to four batches of 12 samples each (C-control and experimental batches E1, E2 and E3) and marinated in a solution with garlic extract in proportion of 0‰ (C), 3‰ (E1), 6‰ (E2) and 9‰ for 12 hours. For each batch, six fillets were individually vacuum packed and six fillets were individually packed in plastic boxes. The samples were stored in the refrigerator at a temperature of 0...+4°C for six days. The studied parameters were determined after marinating, on the 1st, 3rd and 6th day of storage. The raw data obtained was processed by biostatistical methods using the One-Way Anova test, including the Tukey HSD test of the SPPS Statistics application. In the storage period, the amount of TBA increased progressively at each stage of the examination (30 min., 1, 3 and 6 days, respectively), and the amounts in the control samples were significantly higher (p ≤ 0.05) than those in the E1, E2 and E3 samples. Also, the lowest values after 6 days of refrigeration were recorded in the marinated samples and vaccum packed. The lower values recorded in marinated samples were influnced by the antioxidant effect of the garlic extract used. Regarding the TBA amount in fish and fish products, the admissibility limit recommended for the consumer is 2.0 mg MDA/kg, and in our case the values have been much lower. [ABSTRACT FROM AUTHOR]