“Evaluation of Shelf Life Extension of Vacuum Packed Sardine Marinade Formulated with Leaves of Tamarind (Tamarindus indica) and Malabar Tamarind (Garcinia gummigutta).”

Abstract

ABSTRACT A ready-to-cook ‘sardine marinade’ was developed by marinating Sardinella longiceps with two different marinades, i.e., leaves of Tamarindus indica and Garcinia gummigutta as the main ingredients in the marinade along with Capsicum annuum and Cocos nucifera as minor ingredients in marinade. Apart from nutritional benefits, the developed products along with control (raw sardine) stored under vacuum at 3°C for 20 days have markedly controlled microbial proliferation and lipid oxidation, thereby prolonging the shelf life of fish. Fish with T. indica leaves showed significantly lower value for pH, trimethyl amine, total volatile base nitrogen, peroxide value, thiobarbituric acid reactive substances, and total viable count till last day of storage than G. gummigutta and control (p< 0.05). Based on sensory evaluation, a shelf life of 16 days can be ensured for fish stored under vacuum, whereas a shelf life of more than 20 days can be ensured due to the synergistic use of plants and vacuum packaging.