ABSTRACT
This study was designed to investigate the influence of vacuum packaging on nutritional, chemical and microbial parameters of rohu fillets during frozen storage. Quality assessment of vacuum packaging rohu for up to 1 month at -12°C was done by the monitoring of nutritional quality, free fatty acids (FFA), thiobarbituric acid (TBA), pH and expressible moisture (EM). Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of vacuum packaging samples were significantly lower than those in control samples (p<0.05). Results indicated that vacuum packaging was effective in reduce lipid oxidation and increased shelf life of rohu frozen fillets. Similarly the microbial load of vacuum packaging samples was significantly lower as compared to control samples. Thus the employment of vacuum packaging alone or in combination with other protective strategies is recommended.