Effect of Packaging Method on the Storage Quality of Instant Vacuum-Fried Hairtail

The quality changes of ready-to-eat vacuum-fried hairtail with different packaging during 60 days storage at 25 ℃ were studied in this study to choose the optimal packaging material. The changes in water content, water activity, pH, peroxide value (POV), thiobarbituric acid value (TBARS), and acid value (AV) of vacuum-fried hairtail during storage were evaluated using plastic sealed cans packaging and nitrogen-filled aluminum foil bags packaging, respectively. Also, the taste substances of instant vacuum-fried hairtail at the end of storage were determined. The results showed that the water content and water activity increased first and then remained unchanged. After 60 days of storage, the water content and water activity of hairtail sealed with plastic cans were 1.23 times and 1.19 times more than those sealed with aluminum foil bags. The relevant parameters of lipid oxidation (POV, TBARS, and AV) of vacuum-fried hairtail showed a time-dependent upward trend during storage. The POV, TBARS, and AV values of hairtail sealed with plastic cans were 1.84, 1.43, and 1.13 times than those of hairtail with aluminum foil bag after 60 days storage. These results indicated that nitrogen-filled aluminum foil bag packaging could effectively block moisture in the bag, slow down the lipid oxidation deterioration of the product. The taste substances of instant vacuum-fried hairtail at the end of storage were determined by electronic tongue, the results showed that nitrogen-filled packaging of aluminum foil bag could slow down the generation of bitter substances, superior to sealed cans packaging in terms of salty taste, delicious taste, and rich flavor. In conclusion, the nitrogen-filled aluminum foil bag would be the optimal material for the packaging and storage of instant vacuum-fried hairtail.