The present investigation was carried out to assess effect of feasibility of using
some various packaging materials, Le. untreated & treated low density poIyethyfene
(lOPE) films, of 180 mtercns thicknes!, with potassium sorbete or calciurr. propionate
(at the concentrations of 2 ar,d 4% wlw), amf polyamidelpolyethylene (PAlPE) rum.
The study was focused on the effect of these packaging materials on the physico-
chemical (i.e. water holding capacity, total volatile bases nitrogen, trimeV;yfamine
nitrogen, biogenic amines such as histamine, putrescine, cadaverine, tyramine,
tryptamine and e-phenylethylamine), thiobarbituric acid value and phi value),
microbiological quality (i.e. total aerobic counts and pyscllrophilic bacterial counts)
lind sensOlY attributes (I.e. flavor, texture and overall acceptability) changes during
refrigerated storage (5j:2°C) of vacuum packaged cold-smoked herring (Clupea         harengus).                                                                                                              ' Results indicated that among the used treatments, vacuum packaged cold-
smoked herring samples in LOPE films containing either potassium sorbate o~ calcium
propionate at the concentration of 4% were found to be superior in most aspects and
effective in extending their shelf-life (unaccepted after 12 wk). Following it, those
samples of cold-smoked herring packaged in lOPE films with 2% potassium sorbate
or calcium propionate which were unaccepted after 10 wk). On the other hand,
samples of vacuum packaged in lOPE film and PAIPE film demonstrated major
changes in most quality attributes that were obviously observed, being una ptable
after 8 wk of storage at 5±2°C. Finally, using the antimicrobial low density polyethylene films containing 2%
and 4% potassium sorb ate or calcium propionate could be recommended for
packaging vacuum cold-smoked herring. Such packaging would only be affected for
keeping the quality attributes of the product but also could extended its shelf-life.