author(s)
Jitesh B Solanki, SM Zofair, S Remya and AR Dodia

abstract
Changes in biochemical, microbiological and sensory attributes of dried sardine (Sardinella longiceps) during storage in air pack (AP), vacuum pack (VP) and active pack (oxygen scavenger) (OSP) were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA values (TBA), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and micro-biological analyses were carried monthly during storage. Dried fish packed with oxygen scavenger (active packaging) was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader (L*-value, a*-value, b*-value), textural analysis (shear force) also complimented the findings based on microbiological, biochemical and sensory analyses. Therefore, oxygen-absorbing packaging may be used to pack dried sardine. Sardine as long as 180 days without indicating sign of spoilage observation in quality.