Chilling Fresh Fish in Dry and Wet Ice

Abstract

The use of dry ice combined with water ice for effective chilling of sardines Sardinella gibbosa was standardized by examining their sensorial, microbiological and biochemical qualities. Sardines stored in 50% dry ice alone had a longer shelf life of 10 days, when compared to that stored at 30 and 40% dry ice. The TPC, TMA-N, and TVB-N values were well within the level of acceptability up to 10 days. Sardines stored in 50% water ice along with the dry ice at the rate of 20 and 30% were found to be sensorially acceptable up to 13 days, and only 5 days with 10% dry ice. The TPC, TMA-N and TVB-N values of the sardines in the combination package with 20% dry ice and 50% water ice were also within the acceptable level.