The Effects of vacuum packaging on the shelf life of smoked and non-smoked tilapia (Oreochromis niloticus, L. 1758) fillets

In this study, the changes in chemical and sensory qualities of vacuum and non-vacuum packaged smoked and non-smoked tilapia fillets (Oreochromis niloticus, L. 1758) were investigated at refrigerated conditions (+5 °C). TVB-N, TBA, pH, peroxide value and free fatty acids analyses were carried out as chemical quality criterias. A statistical difference (p<0.05) at the quality of the chemical parameters were found during the storage period. The changes in the quality of chemical parameters on smoked fillets were found to be much more higher than the fresh fillets. Sensory changes of products showed that acceptable shelf life of the fresh non-vacuum packaged fillets, fresh vacuum packaged fillets, smoked non- vacuum packaged fillets and smoked vacuum packaged fillets were found to be as 1 1, 30, 42 and 75 days respectively. Keywords: Tilapia, vacuum packaging, smoking