Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere

Erkan N., Özden O., Üçok Alakavuk D., Yıldırım (Tosun) Ş. Y., İnuğur M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.222, no.5-6, pp.667-673, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 222 Issue: 5-6
  • Publication Date: 2006
  • Doi Number: 10.1007/s00217-005-0194-8
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.667-673
  • Keywords: sardine, modified atmosphere packing, shelf life, fish quality, HERRING CLUPEA-HARENGUS, VOLATILE BASIC NITROGEN, CARBON-DIOXIDE, BIOGENIC-AMINES, MICROBIOLOGICAL-CHANGES, ENRICHED ATMOSPHERES, MEDITERRANEAN SEA, RETAIL PACKAGES, LIPID OXIDATION, QUALITY CHANGES
  • Istanbul University Affiliated: Yes

Abstract

The effect of modified atmosphere packing (MAP) (O-2/CO2/N-2, 5/35/60 (%) and O-2/CO2/N-2, 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: O-2/CO2/N-2, 5/70/25 (%)) 8 days and in air (condition: O-2/CO2/ N-2, 5/35/60 (%)) 6 days. The results showed significant differences (p < 0.05) between air and MAP storage conditions.