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Effect of Vacuum and Active Packaging on the Biochemical and Microbial Quality of Indian Oil Sardine (Sardinella longiceps) During Iced Storage

  • Chitradurga Obaiah MohanEmail author
  • J. Abin
  • Pankaj Kishore
  • Satyen Kumar Panda
  • C. N. Ravishankar
Research Article
  • 13 Downloads

Abstract

Present study aimed to assess the quality and shelf life of Indian oil sardine (Sardinella longiceps) packed under control air pack, vacuum pack and oxygen scavenger pack under chilled storage (1–2 °C). The oxygen scavenger was effective in reducing the oxygen level in the pack to 0.128% within 24 h. TBA value increased significantly (P < 0.05) in air-packed samples compared to vacuum and O2 scavenger packs. The rate of formation of volatile bases was slowest for oxygen scavenger packs. Drip loss was significantly high (P < 0.05) for vacuum-packed samples and least for oxygen scavenger-packed samples. Reduced oxygen atmosphere inhibited the growth of total mesophilic bacteria compared to control air-packed samples. Sensorily, Indian oil sardine packed under control air packs were acceptable only up to ~ 7–8 days compared to ~ 10–11 and ~ 13–15 days for vacuum and oxygen scavenger packs, respectively.

Graphical Abstract

Keywords

Indian oil sardine Active packaging O2 scavenger Vacuum packaging Quality 

Notes

Acknowledgements

Authors would like to thank Director, ICAR-CIFT, Cochin for permitting to conduct the study and for publishing.

Compliance with ethical standards

Conflict of interest

Authors do not have any conflict of interest.

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Copyright information

© Indian Institute of Packaging 2019

Authors and Affiliations

  1. 1.Fish Processing DivisionICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research)CochinIndia
  2. 2.Quality Assurance and Management DivisionICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research)CochinIndia
  3. 3.ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research)CochinIndia

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