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Bacteriology Journal
Year: 2015  |  Volume: 5  |  Issue: 1  |  Page No.: 25 - 39

Effects of Vacuum-packaging on the Microbiological, Chemical, Textural and Sensory Changes of the Solar Rack Dried Sardines During Chill Storage

Ogongo Bernard Ochieng, Odote Peter Michael Oduor and Mlanda Mwangemi Nyale    

Abstract: Solar dried clupeid sardine fishery storage along the Kenyan coast has always been carried out unhygienically using gunny bags kept under ambient conditions. Shelf life changes of the vacuum-packaged solar rack dried sardines during chill storage were therefore examined, to determine the occurring microbiological, chemical, textural and sensory changes in the gunny bag (GBP), control air (CAP), experimental air (EAP) and Experimental Vacuum Packaged (EVP) samples. Pouches (size: 15×22 cm) made of 12 μ-polyester laminated with 300 gauge low-density polyethylene were used for packaging. After packing, all the packs were iced with flake ice in the ratio of 1:1 and stored maintained in an insulated cooler box at 0-2°C. Thereafter, samples were analyzed periodically for chemical, microbiological, textural and sensory characteristics quality changes. Staphylococcus aureus, Enterobacteriaceae and Feacal streptococci counts were also determined at the packaging time and at sensory rejection time. Ambient stored Gunny bag and polythene air packaged samples had a shelf life of 14 and 30 days, respectively; chilled polythene air-packaged 45 days and chilled vacuum-packaged 90 days. Thus, vacuum-packaging in combination with chilling was found to be the best in delaying spoilage and thereby significantly extending dried fish products shelf life in tropical environments.

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