Effects of packaging method and temperature on the quality and lipid degradation of snakehead fish (Channa striata) fillets during frozen storage

Temperature and packaging method are considered the main factors affecting the quality of fishery products during frozen storage. In the present study, snakehead fish fillets were air (AP) and vacuum (VP) packaged and stored at -20±2°C and -25±2°C for six months to investigate the effects of temperature and packaging method on the quality of snakehead fish fillets. Changes in the quality of snakehead fish fillets were assessed by determinations of lipid hydrolysis, lipid oxidation, and their...