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Effect of combining ice with salt in preserving sardines (Sardina pilchardus) and mackerel (Scomber scombrus).

Effet du glaçage associé au salage sur la conservabilité de la sardine (Sardina pilchardus) et du maquereau (Scomber scombrus).

Author(s) : BENNOUR M., MARRAKCHI A. el-, HASNAOUI H. el-, AMIR M., AYOUBI K.

Summary

A 2% addition of salt to ice increased the shelf-life of sardines and mackerel by 25% over icing alone. At this proportion, organoleptic properties below the limit of acceptability were not affected as compared to control samples. Previously recommended parameters for chemical and bacteriological analyses for icing alone were shown to be valid for testing sardines and mackerel stored in a combination of salt and ice. The addition of salt to ice significantly decreases the production of amines. A concentration of 2% of salt is recommended to increase the storage life of sardines and mackerel.

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Pages: p 139-156

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Details

  • Original title: Effet du glaçage associé au salage sur la conservabilité de la sardine (Sardina pilchardus) et du maquereau (Scomber scombrus).
  • Record ID : 1994-0366
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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