Effect of packaging materials on the shelf life of frozen fish fingers
Effect of packaging materials on the shelf life of frozen fish fingers
Date
1994
Authors
Antony, K.P.
Srinivasa Gopal, T.K.
Thankamma, R.
Prabhu, P.V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
A commercially available lean fish, Sciaena aneus, was used for making battered and
breaded fish fingers. The fish fingers were packed in flexible film pouches of SOJ,L Low
density polyetheylne (LOPE), 62.5µ. Low density polyethylene- High density polyethylene
(LO/HOPE), 20µ High molecular weight high density polyethylene (HM-HOPE) and 100µ.
Low density polyethylene-Nylon-Primacore (LOPE/NY /PC), heat sealed and stored at
-20"C and storage quality evaluation was conducted in comparison to the control sample
which was kept without packaging. Control samples were discarded in 4 weeks time due
to rancidity development, tough texture aand colour changes. The samples packed in LO/
HOPE and LOPE/NY /PC remained in satisfactory condition up to 28 and 32 weeks,
respectively, whereas LOPE and HM-HOPE packed samples remained in satisfactory
condition only for 20 weeks.
Description
Keywords
Citation
Fish Technol. 31(2): 148-152