Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere |
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| Authors: | Nuray Erkan Özkan Özden Didem Üçok Alakavuk ? Yasemin Yildirim Müge ?nu?ur |
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| Affiliation: | (1) Istanbul University, Faculty of Fisheries, Department of the Seafood Processing and Quality Control, Ordu Cad. No.: 200, 34470 Laleli/Istanbul, Turkey |
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| Abstract: | The effect of modified atmosphere packing (MAP) (O2/CO2/N2, 5/35/60 (%) and O2/CO2/N2, 5/70/25 (%)) on the quality of sardine stored in refrigerator was investigated in terms of sensory, chemical and microbiological
analysis. Although chemical and microbiological analyses indicated that modified atmosphere packing prolonged the shelf life
of sardine compared with that of air packing, sensory analysis showed that the extension of shelf life was (condition: O2/CO2/N2, 5/70/25 (%)) 8 days and in air (condition: O2/CO2/ N2, 5/35/60 (%)) 6 days. The results showed significant differences (p <0.05) between air and MAP storage conditions. |
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| Keywords: | Sardine Modified atmosphere packing Shelf life Fish quality |
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