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Effect of Vacuum and Active Packaging on the Biochemical and Microbial Quality of Indian Oil Sardine (Sardinella longiceps) During Iced Storage

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Abstract

Present study aimed to assess the quality and shelf life of Indian oil sardine (Sardinella longiceps) packed under control air pack, vacuum pack and oxygen scavenger pack under chilled storage (1–2 °C). The oxygen scavenger was effective in reducing the oxygen level in the pack to 0.128% within 24 h. TBA value increased significantly (P < 0.05) in air-packed samples compared to vacuum and O2 scavenger packs. The rate of formation of volatile bases was slowest for oxygen scavenger packs. Drip loss was significantly high (P < 0.05) for vacuum-packed samples and least for oxygen scavenger-packed samples. Reduced oxygen atmosphere inhibited the growth of total mesophilic bacteria compared to control air-packed samples. Sensorily, Indian oil sardine packed under control air packs were acceptable only up to ~ 7–8 days compared to ~ 10–11 and ~ 13–15 days for vacuum and oxygen scavenger packs, respectively.

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Acknowledgements

Authors would like to thank Director, ICAR-CIFT, Cochin for permitting to conduct the study and for publishing.

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Authors and Affiliations

  1. Fish Processing Division, ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, 682029, India

    Chitradurga Obaiah Mohan & J. Abin

  2. Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, 682029, India

    Pankaj Kishore & Satyen Kumar Panda

  3. ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, 682029, India

    C. N. Ravishankar

Authors
  1. Chitradurga Obaiah Mohan
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  2. J. Abin
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Correspondence to Chitradurga Obaiah Mohan.

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Practical application Reduced oxygen atmosphere can be adopted by the industry for providing chemical-free food products aspired by consumers with extended shelf life. The O2 scavenger has advantages over traditional vacuum packaging as it reduces the oxygen level to < 1% within 24 h and maintains this level throughout the storage period. Oxygen scavenger is very effective in inhibiting the spoilage especially oxidation in fatty fishes like Indian Oil sardine. Low initial investment and considerable extension of shelf life are advantages of O2 scavenger.

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Mohan, C.O., Abin, J., Kishore, P. et al. Effect of Vacuum and Active Packaging on the Biochemical and Microbial Quality of Indian Oil Sardine (Sardinella longiceps) During Iced Storage. J Package Technol Res 3, 43–55 (2019). https://doi.org/10.1007/s41783-018-00053-6

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