Quality Changes in Indian Oil Sardine (Sardinella longiceps) during Storage in Chilled Sea Water

Abstract

Indian oil sardine (Sardinella longiceps) were stored in chilled sea water (CSW) immediately after catch and kept in a chill room at 2 ± 1°C. Physical, biochemical, microbiological and organolep- tical quality changes were followed at regular intervals during storage. The fish were in excellent condition for 5 days and acceptable condition up to eighth day. There was correlation between organoleptic assessment and biochemical as well as microbiological assessment.