Evaluation of the influence of inert atmosphere packaging on the quality of salt‐fermented Indian shad

Abstract

Lona-ilish, is a traditional salt-fermented fish product, made exclusively from Hilsa (Tenualosa ilisha). The product is very susceptible to autoxidation of lipids leading to fast deterioration of its quality. The storagestudy of the product was done in nitrogen pack in two types of packs (one opaque and other transparent). Except moisture, no remarkable changes were observed in case of non-protein nitrogen, free alpha-amino nitrogen and total volatile basic nitrogen after 6 months of study period in case of both the packs. During the study period the initial peroxide value (PV; meq O 2 ⁄ kg fat) of 23.68 decreased to 10.86 in case of opaque pack, whereas, it showed a steady increase in case of transparent packs and PV reached to 68.57 after 6 months. The sensory evaluation revealed that lona-ilish stored in opaque pouch remained acceptable up to 180 days. Whereas, in transparent pouch, the product reached to the stage of rejection on the 60th day.