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


Erkan N. , Ozden O. , Alakavuk D., Yildirim Ş. Y. , İNUĞUR M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.222, ss.667-673, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 222
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1007/s00217-005-0194-8
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.667-673

Özet

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.