Effects of modified atmosphere packaging on storage stability of dried salted sardines (Sardinops neopilchardus)

Abstract

Australian sardines (Sardinops neopilchardus) were salted, dried and packaged with (1) air (LDPE bags) (2) under vacuum, and (3) nitrogen gas-flushed and stored at 30°C, 75% RH for 12 weeks. Storage time was the most important factor affecting the quality of the fish. TBARS values of every sample decreased when storage time increased. Fluorescent products increased dramatically during storage of control-packed (air) samples but remained constant in vacuum and nitrogen-packed samples. Vacuum packaging improved appearance of the products. Nitrogen packaging reduced the leaking of oil from the fish flesh. The appearance of control-packed and nitrogen-packed samples were judged unacceptable after the fourth week of storage while vacuum-packed samples remained acceptable up to 12 weeks of storage. Vacuum and nitrogen packaging did not show any effect on flavour, texture and overall acceptability of the cooked samples. Rancidity scores showed a significant negative correlation (P=0.05) to TBARS value and a positive correlation to the level of fluorescent products.