Effect of storage methods on some quality indices of smoked herrings (Sardinella eba)

Abstract

Samples of freshly smoked herring (Sardinella eba) at 14% moisture were stored for a maximum period of six months using five different storage methods: in polyethylene bags at ambient temperature with and without desiccant, frozen (-20ᵒC), 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 and decomposition as indicated by fat and protein breakdown products. Next to frozen storage, the most effective method was the modified procedure which gave storage yields of 97%. Proteolytic and lipolytic deterioration was negligible in the modified oven storage. 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. Although no loss occurred in frozen storage of smoked herring for 6 months, this method is energy intensive and, from an economical viewpoint, it appears unlikely that many small-scale village processors would be able to afford the cost involved