Effect  of Packaging Materials  on  the  Shelf Life  of Frozen Fish Fingers

Antony K.P.; Srinivasa Gopal T.K.; Thankamma R.; Prabhu P.V.

doi:10.56093/ft.v31i2.24326

Authors

Antony K.P. Central Institute of Fisheries Technology Cochin
Srinivasa Gopal T.K. Central Institute of Fisheries Technology Cochin
Thankamma R. Central Institute of Fisheries Technology Cochin
Prabhu P.V. Central Institute of Fisheries Technology Cochin

https://doi.org/10.56093/ft.v31i2.24326

Abstract

A commercially available lean fish, Sciaena aneus, was used for making battered and breaded fish fingers. The fish fingers were packed in flexible film pouches of SOJ,L Low density polyetheylne (LOPE), 62.5JJ. Low density polyethylene- High density polyethylene (LO/HOPE), 20J.1 High molecular weight high density polyethylene (HM-HOPE) and lOOJJ. Low density polyethylene-Nylon-Primacore (LOPE/NY /PC), heat sealed and stored at -20"C and storage quality evaluation was conducted in comparison to the control sample which was kept without packaging. Control samples were discarded in 4 weeks time due to rancidity development, tough texture aand colour changes. The samples packed in LO/ HOPE and LOPE/NY /PC remained in satisfactory condition up to 28 and 32 weeks, respectively, whereas LOPE and HM-HOPE packed samples remained in satisfactory condition only for 20 weeks.