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Freshness of seer fish (
Scomberomorus commerson) steaks packed with and without O
2 scavenger was assessed by sensory and chemical methods. O
2 scavenger used in the present study reduced the O
2 level in the pack to less than 0.01% within 24 h. Samples in air packs were sensorily acceptable only up to 12 days compared to 20 days in O
2 scavenger packs. TVB-N levels were 37 and 34 mg N
2/100 g and TMA-N levels were 16.4 and 15.2 mg N
2/100 g on the day of sensory rejection for air and O
2 scavenger packs, respectively. IMP decrease and Hx increase was significantly (
P
<
0.05) faster in air packed samples compared to O
2 scavenger packs. On sensory rejection day, the average
K, Ki, P and H values were 63–65%, Fr value was 34% and G value was 178% for O
2 scavenger packed samples compared to 81%, 18% and 443% for air packed samples, respectively.
The O
2 scavenger is an innovative active packaging technique, which is highly effective in reducing the O
2 present inside the pack. This can be used in place of traditional vacuum packaging for extending the shelf life of fish products, which reduces the use of vacuum packaging equipments thereby making the process cost effective.