The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures

- Below 15°C, the aerobic plate count (APC), total volatile basic nitrogen (TVBN), pH, and histamine levels in polyethylene package (PEP) and vacuum package (VP) were retarded.
- VP samples had lower levels of APC, TVBN and histamine than PEP samples.
- Thawed fish at 25°C, VP retarded the increase of histamine as compared to PEP.
- Milkfish sticks packaged with vacuum and below 4°C storage to control histamine.

The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.

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