Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement

The aim of this study was to investigate the freshness of grass carp fillets by using vacuum packaging. Freshness indicator of grass carp was determined by several parameters including total volatile basic nitrogen, pH, color, and total bacterial count, sensory evaluation by panelist, odors difference via the electronic nose (e-nose) and taste difference via the electronic tongue. The samples (grass carp fillets) were stored at 4 °C for 2 weeks under vacuum (50 and 30 kPa) and without vacuum. Sampling was performed every 2 days. All the results showed statistically significant difference between the grass carp fillet samples stored under vacuum and without vacuum conditions. In addition, e-nose and electronic tongue were able to measure and differentiate odors and taste developed during storage in vacuum and non-vacuum conditions. Practical applications Vacuum packaging is the process for removing air around a food product. It is useful in the packaging of meat because it can be very proficient in extending the shelf-life of perishable foods such as fish meat and fish products.