Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamu (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamu’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamu fillets properties.