Effect of packaging materials on the shelf life of frozen fish fingers

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dc.contributor.authorAntony, K.P.
dc.contributor.authorSrinivasa Gopal, T.K.
dc.contributor.authorThankamma, R.
dc.contributor.authorPrabhu, P.V.
dc.date.accessioned2017-12-16T08:21:12Z
dc.date.available2017-12-16T08:21:12Z
dc.date.issued1994
dc.description.abstractA 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.en_US
dc.identifier.citationFish Technol. 31(2): 148-152en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3133
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologis(India)en_US
dc.titleEffect of packaging materials on the shelf life of frozen fish fingersen_US
dc.typeArticleen_US
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