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Value-adding Australian sardines: factors affecting rates of deterioration in sardine (Sardinops sagax) quality during postharvest handling.

Author(s) : MUSGROVE R., CARRAGHER J., MATHEWS C., et al.

Type of article: Article

Summary

Deficiencies in sardine postharvest handling methods were seen as major impediments to development of a value-adding sector supplying Australian bait and human consumption markets. Factors affecting sardine deterioration rates in the immediate postharvest period were investigated and recommendations made for alternative handling procedures to optimise sardine quality. Net to factorysampling showed that post-mortem autolysis was probably caused by digestive enzyme activity contributing to the observed temporal increase in sardine Quality Index. Belly burst was not an issue. Sardine quality could be maintained by reducing tank loading, and rapid temperature reduction using dedicated, on-board value-adding tanks. Fish should be iced between the jetty and the processing factory, and transport bins chilled using an efficient cooling medium such as flow ice. [Reprinted with permission from Elsevier. Copyright, 2006].

Details

  • Original title: Value-adding Australian sardines: factors affecting rates of deterioration in sardine (Sardinops sagax) quality during postharvest handling.
  • Record ID : 2007-2164
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 11
  • Publication date: 2007/11

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