EXPERIMENTAL PRESERVATION OF SARDINES (SARDINELLA LONGICEPS),USING CHLORTETRACYCLINE.

Abstract

Effects of dips in 10 and 50 ppm Chlortetracycline solution
on the storage-life of sardines in ice have been studied.
5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution
has also been tried. CTC-treatment considerably reduced
bacterial number and gave a better appearance to the fish.
The high fat content in sardines resulted in rapid development
of rancidity. CTC has been found to have no control on the
development of rancidity. Hence, CTC treatment of sardines
is found to be of limited advantage in extending the storage
-life of the fish in ice.