title: Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta).
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.
authors.affiliation: ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, 400 703 India.
authors.forename: P K
authors.initials: PK
authors.lastname: Binsi
authors.affiliation: ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, 400 703 India.
authors.forename: Natasha
authors.initials: N
authors.lastname: Nayak
authors.affiliation: ICAR - Indian Institute of natural resins and gums, Namkum, Ranchi, 834 010 India.
authors.forename: P C
authors.initials: PC
authors.lastname: Sarkar
authors.affiliation: ICAR - Indian Institute of natural resins and gums, Namkum, Ranchi, 834 010 India.
authors.forename: Upali
authors.initials: U
authors.lastname: Sahu
authors.affiliation: ICAR- Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029 India.
authors.forename: George
authors.initials: G
authors.lastname: Ninan
authors.affiliation: ICAR- Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029 India.
authors.forename: C N
authors.initials: CN
authors.lastname: Ravishankar
keywords: Chilled storage; Edible coating; Gum arabic; Indian mackerel; Vacuum packaging