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Title Shelf life of dried anchoviella in flexible packing materials
 
Names Gopal, T.K.S.
Nair, P.G.V.
Kandoran, M.K.
Prabhu, P.V.
Date Issued 1998 (iso8601)
Abstract An attempt was made to develop suitable flexible packaging materials to extend shelf life of commercial dried anchoviella (Stolephorus spp.). Pouches made of the following materials were used in storage studies (up to 8 months): 250-gauge LDPE film; and 12 mum plain polyester laminated with 200-gauge LDPE film. To study the influence of moisture on storage quality of the product, the humidity-moisture relationship of the product was investigated at ambient temp. (varying from 27-30 degrees C and RH 80-90%) by exposing samples to RH values of 11-32%. Samples were periodically weighed till they showed signs of fungal growth. Water vapour transmission rate (WVTR) and oxygen permeability of the packaging films were also determined, together with pack drop resistance, transport worthiness and vibration resistance. Packaging in the polyester laminate produced products with a longer shelf life (extended to 32 wk) than packaging in the LDPE (shelf life limited to 12 wk). Under ambient storage conditions, the product had a tendency to absorb moisture. Products equilibrated to 11, 20 and 32% RH had equilibrium moisture contents of 3.25, 6.50 and 7.5%, respectively. The critical moisture content of the product for development of fungal growth was 32%. The polyester laminate pouches had lower WVTR and oxygen permeability values compared to the LDPE film. The LDPE pouches had lower tensile strength, bursting strength and tearing resistance than the polyester laminates. Sensory scores showed that the LDPE and polyester laminate pouches are suitable for packaging dried anchoviella for at least 3 and 8 months, respectively.
Genre Article
Topic dried fish
Identifier Food Control 1998:9(4), 205-209