Abstract:
This paper reports on the relationship between the seasonal
variations in the oil content of the Indian oil sardines (Sardinella
longiceps) and their frozen stroage life at -18°C and on the use of
various chemicals and coating materials to extent their storage life . It
is observed that there is an invese relationship between the oil content
and the frozen storage life - oil content varying from 10 .33 to 42.43 %
(MFB) and storage life from 2 to 5 months. Extension of storage life
is achieved by dipping in hydroquinone solution prior to freezing or
by coating with agar agar after freezing . Data on changes in peroxide
value, free fatty acids, moisture, drip and organoleptic characteristics
during frozen storage are presented
