EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF DRIED SARDINE (Sardinella longiceps) AND SOLE FISH (Cynoglossus lingua) DURING STORAGE PERIOD 2820
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Date
2019-06
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jau,junagdh
Abstract
Salting and drying are one of the oldest methods used in fish preservation. These methods are effective in the production of traditional fish products. These methods can be used individually or in combination. The preservative effect of salting and drying is mainly due to the decrease in water activity. Dried fish products have low water content and a low water activity, so the main problems during handling and storage are water adsorption by the product surface in contact with the surroundings, and insect infestation. However maintenance of quality of dried fish is a serious problem during transportation, storage and distribution in the market. It calls for improvement in packaging of dried fish for long term without compromising the quality.
Active packaging and vacuum packaging are a new concept of food packaging, developed in response to changes in current consumption and market trends. It is designed to improve processed sea food product quality safety and shelf life. Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of food products. Present study was taken to prepare a better quality salt–dried sardine (Sardinella longiceps) (fatty fish) and sole fish (Cynoglossus lingua) (lean fish) by combing traditional method of curing and vacuum and active packaging.
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The aim was to find out the effect of air, vacuum and oxygen scavenger packaging on biochemical, microbiological and sensory quality of dried sardine and sole fish during long term storage at room temperature and monitored over 180 days at interval of 30 days. Significant difference (p<0.05) in the value of pH, TMA-N, TVB-N, PV, FFA,TBA, TPC, colour reading and textural parameter were noted. Dried samples packed in air, were the first to show the sign of deterioration reaching rejection threshold value for all the evaluated parameters. Dried fish packed with oxygen scavenger (active packaging) was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader (L*-value, a*-value, b*-value), textural analysis (shear force) also complimented the findings based on microbiological, biochemical and sensory analyses.
Active packaging on the dried sardine (Sardinella longiceps) and sole fish (Cynoglossus lingua) exhibited a providing an inert protection from the external environment during long term storage. As a compare to vacuum packaging, it can said that the active packaging using oxygen scavenger in the packaging of dried fish may be an alternative to vacuum packaging. A shelf life extension as high as 180 days is economically advantageous in the retail and food services industries.