Effect of storage conditions on the quality of smoke-dried herring (Sardinella eba)

Abstract

Samples of freshly smoked herring (Sardinella eba) at 140 g kg−1 moisture were stored for a maximum period of 6 months using five different storage methods: in polyethylene bags at ambient temperature with and without desiccant, frozen ( −20°), as well as the traditional and a modified oven storage technique. Their relative effectiveness in preserving the quality of the fish was evaluated in terms of storage losses, sensory changes and decomposition. Next to frozen storage, the most effective method was the modified procedure which gave storage yields of 97% and high sensory scores. Proteolytic and lipolytic deterioration was negligible. Although the traditional storage retained high sensory and chemical properties, over 30% storage losses were recorded. Storage in polyethylene bags at ambient temperature was ineffective, while inclusion of desiccant only delayed total decomposition beyond one month. Major organisms observed in stored smoked herring were Micrococcus, Bacillus, coryneform group, Aspergillus, Penicillium, Rhizopus and yeasts