Effects of Contact-Dehydrating Sheets On Oxidative Deterioration and Sensory Scores of Frozen Sardine

Abstract

Sardines wrapped with the contact-dehydrating sheets or the polyvinylidenechloride films were stored in a freezer(-20°C)for 4 weeks.
The oxidative deterioration was slightly retarded by contact-dehydrating sheets. The sensory test of grilled sardines showed a significant preference for the dehydrating sheet-treated ones over the control.