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The effect of modified atmosphere packing (MAP) (O₂/CO₂/N₂, 5/35/60 (%) and O₂/CO₂/N₂, 5/70/25 (%)) on the quality of sardine stored in refrigerator was investigated in terms of sensory, chemical and microbiological analysis. Although chemical and microbiological analyses indicated that modified atmosphere packing prolonged the shelf life of sardine compared with that of air packing, sensory analysis showed that the extension of shelf life was (condition: O₂/CO₂/N₂, 5/70/25 (%)) 8 days and in air (condition: O₂/CO₂/ N₂, 5/35/60 (%)) 6 days. The results showed significant differences (p <0.05) between air and MAP storage conditions.