Influence of Fish Chilling Methods on the Qualityof White Sardine

Abstract

The bacteriological, biochemical and organoleptic characteristics of white sardine (Kowala coval) kept in ice as well as in chilled seawater immediately after capture and in ice after keeping 6 h at ambient temperature (281-2°C) were studied. It was found that delayed iced white sardines, became unacceptable after 6 days of storage. The samples stored in ice and chilled seawater immediately after capture were acceptable for 9 and 11 days respectively.