Biochemical and microbiological quality changes of Indian oil sardine (Sardinella longiceps) stored in flake ice and dry ice

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dc.contributor.authorJeyakumari, A.
dc.contributor.authorMurthy, L.N.
dc.contributor.authorVisnuvinayagam, S.
dc.date.accessioned2019-08-24T05:40:26Z
dc.date.available2019-08-24T05:40:26Z
dc.date.issued2018
dc.description.abstractIn the present study, quality changes of Indian oil sardine (Sardinella longiceps) stored under dry ice (solid carbon dioxide)/ flake ice and its combination was studied. Fish were stored into three different batches. The first batch was packed with 100% flake ice (S1), the second batch was packed with dry ice at the level of 50% (S2) and the third batch was packed with 50% flake ice and 50% dry ice (S3). Biochemical quality parameters viz. TVB-N, TMA-N, FFA, PV and TBA content showed an increasing trend and were within the acceptable limit during storage. Mesophilic count reached the maximum limit for acceptability of 7.0 log10 on 7th day, 10th day, 14th day for S2, S1, S3 samples respectively. Moreover, psychrophilic and H2S producer counts were found to be lower in S3 samples. Based on the sensory and microbial analysis oil sardine stored under the combination of dry ice and flake ice (S3) had a shelf life up to 14 days than fishes stored in 100% flake ice (10 days) and 50% dry ice (7 days) alone.en_US
dc.identifier.citationInt. J. Curr. Microbiol. Appl. Sci. 7(8):2758-2765en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4204
dc.language.isoenen_US
dc.titleBiochemical and microbiological quality changes of Indian oil sardine (Sardinella longiceps) stored in flake ice and dry iceen_US
dc.typeArticleen_US
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