Abstract:

The use of dry ice combined with water ice for effective chilling of sardines Sardinella gibbosa was standardized by examining their sensorial, microbiological and biochemical qualities. Sardines stored in 50% dry ice alone had a longer shelf life of 10 days, when compared to that stored at 30 and 40% dry ice. The TPC, TMA-N, and TVB-N values were well within the level of acceptability up to 10 days. Sardines stored in 50% water ice along with the dry ice at the rate of 20 and 30% were found to be sensorially acceptable up to 13 days, and only 5 days with 10% dry ice. The TPC, TMA-N and TVB-N values of the sardines in the combination package with 20% dry ice and 50% water ice were also within the acceptable level. 

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Date 2000/12/01

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