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

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

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...

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Veröffentlicht in:Journal of packaging technology and research 2019-03, Vol.3 (1), p.43-55
Hauptverfasser: Mohan, Chitradurga Obaiah, Abin, J., Kishore, Pankaj, Panda, Satyen Kumar, Ravishankar, C. N.
Format: Artikel
Sprache:eng
Schlagworte:
Ceramics
Composites
Engineering
Food Science
Glass
Industrial and Production Engineering
Natural Materials
Research Article
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Zusammenfassung: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  
ISSN:2520-1034
2520-1042
DOI:10.1007/s41783-018-00053-6