Quality Changes in White Sardine, Kowala cowl (Cuv.) during Frozen Storage

Abstract

Experiments were conducted to evaluate the quality changes in white sardine Kowala coval (Cuv.) treated with BHA and ascorbic acid and sulphite during frozen storage at -20°C, for a period of 180 days. White sardine iced immediately after harvest and sub- sequently frozen within 6 to 8 h was in good condition over a period of 6 months at -20°C There was no significant difference in quality between the control, antioxidant treated and sulphite treated samples during storage.