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Détermination de la durée de conservation des marinades de sardine (Sardina pilchardus) à la sauce tomate entreposées à 4 °C.

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

Auteurs : KILINC B., CAKLI S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C.
  • Identifiant de la fiche : 2005-2102
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 7
  • Date d'édition : 09/2005

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