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Summary This study investigates the potential of marination in extending the shelf life of vacuum‐packed croaker fish ( Otolithes cuvieri , Trewavas, 1974) steaks by evaluating their organoleptic, biochemical and microbiological characteristics under chilled storage conditions (4 ± 1 °C) for 21 days. The marination process involves the use of natural preservatives such as salt, vinegar and spices, aiming to enhance flavour and texture. Results demonstrated that marination effectively reduces the rate of increase in total plate count (TPC), trimethylamine nitrogen (TMA‐N), total volatile basic nitrogen (TVB‐N), pH, peroxide value (PV) and free fatty acids (FFA) during storage, thereby extending the shelf life of the tested samples. Control (C) and marinated (M) samples of vacuum‐packed fish steaks remained organoleptically acceptable until the 9 th and 15 th days of chilled storage respectively. Due to the addition of marinating ingredients, significant changes were observed in taste, texture and proximate content. The maximum extension in shelf life for marinated samples is attributed to the combined antimicrobial and antioxidative effects of the different ingredients used in the marination process. These findings suggest that marination holds promise as a method for preserving fish products and satisfying consumer preferences for flavourful, ready‐to‐cook and economically viable seafood options.
Parmar et al. (Sun,) studied this question.