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Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C.

Author(s) : GÖKOGLU N., CENGIZ E., YERLIKAYA P.

Type of article: Article

Summary

The shelf life of marinated sardine (Sardina pilchardus) was investigated. The fish were headed, gutted, filleted and immersed in marination solutions containing 2% or 4% acetic acid and 10% NaCl for 24 h. After marination, the fish were removed from the solutions, transferred into glass jars, covered with sunflower oil and stored at 4 °C. Sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), pH) analyses were performed during storage. TVB-N and TMA-N values significantly increased during storage. While there were significant differences between acetic acid concentrations of 2% and 4% for TVB-N values, TMA-N values in the solution of 2% were higher than in 4%. As for pH values, differences between acetic acid concentrations were insignificant. Both TVB-N and TMA-N values were lower than acceptable limits during the 150-day storage period but sensory scores showed unacceptable values after 120 days.

Details

  • Original title: Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C.
  • Record ID : 2004-1836
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 15 - n. 1
  • Publication date: 2004/01

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