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Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C.

Author(s) : KILINC B., CAKLI S.

Type of article: Article

Summary

In this study the shelf life of sardine marinades in tomato sauce was investigated. After the marination process, sardine fillets were packed into the glass jars with 2% acetic acid and 4% sodium chloride with tomato sauce and spices. The effect of pasteurization at 70 °C for 20 min on the shelf life of the sardine marinades was determined. After 6 months storage the differences between TBA, FA (free), FA (total) and pH value of pasteurized and non-pasteurized marinades were not significantly different, while the difference between TVB-N, TMA-N, total plate count and lactic acid bacteria count of pasteurized and non-pasteurized marinades were significant. Shelf life of pasteurized and non-pasteurized sardine marinades in tomato sauce was found to be 6 months at 4 °C.

Details

  • Original title: Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C.
  • Record ID : 2005-2102
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 7
  • Publication date: 2005/09

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