EFFECT OF PACKAGING FILMS ON STORAGE STABILITY OF INTERMEDIATE-MOISTURE DEEP-FRIED MACKEREL

A storage stability study was conducted on intermediate moisture deep- fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27 degrees C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP-, HDPE- and LDPE-packe d samples, respectively. Thiobarbituric acid values increased signific antly (P < 0.01) in all packaging films, most rapidly in the LDPE-pack ed samples. The physical firmness of the samples decreased similarly a nd was closely related to the amount of moisture absorbed during stora ge. Microbial count was low initially but increased most rapidly in LD PE-packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.