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Evaluation of frozen sardines as a canned product in edible oil.

[In Portuguese. / En portugais.]

Author(s) : MORAIS C. de, ANJOS V. D. de A. A., BRANCETO L. B., TAVARES M.

Type of article: Article

Summary

Frozen sardines (Sardina pilchardus, Web) were canned in vegetable oil using conventional processing methods. Organoleptic, physical and chemical analyses revealed that the product did not conform to U.S. specifications on physical and chemical characteristics, since the ratio fish weight to liquid weight was lower than 86.5%. Sensorial analyses showed that after 30 days of storage, values for flavour and taste were acceptable. Alterations of the production line were required when using the conventional technique for processing.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1997-0358
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 24 - n. 2
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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