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SENSORY, CHEMICAL, AND MICROBIOLOGICAL ASSESSMENTS OF MOROCCAN SARDINES (SARDINA PILCHARDUS) STORED IN ICE.

Author(s) : MARRAKCHI A. EL

Type of article: Article

Summary

SENSORY RESULTS INDICATE THAT THE SARDINES HAD A SHELF LIFE OF 9 D. THE PH AND DIMETHYLAMINE WERE FOUND TO BE USELESS IN DETERMINING THE DEGREE OF SARDINE DETERIORATION, WHILE TRIMETHYLAMINE AND TOTAL VOLATILE BASES WERE ACCURATE IN PREDICTING THE SPOILAGE PROCESS. HISTAMINE PRODUCTION WAS SLOWED BY REFRIGERATION IN ICE AT 275-277 K (2-4 DEG C). AT THE END OF THE EXPERIMENT, THE CRITICAL VALUE OF HISTAMINE (20 MG/100 G) WAS NOT REACHED. HOWEVER, AT THE 12TH D OF STORAGE, THE COUNT OF ALL MICROFLORA STUDIED WAS ABOVE THE LIMIT OF 1 MILLION CFU/G OF FLESH.

Details

  • Original title: SENSORY, CHEMICAL, AND MICROBIOLOGICAL ASSESSMENTS OF MOROCCAN SARDINES (SARDINA PILCHARDUS) STORED IN ICE.
  • Record ID : 1991-1230
  • Languages: English
  • Source: Journal of Food Protection - vol. 53 - n. 7
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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