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Détermination de la durée de conservation des sardines (Sardina pilchardus) marinées entreposées à 4 °C.

Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C.

Auteurs : GÖKOGLU N., CENGIZ E., YERLIKAYA P.

Type d'article : Article

Résumé

The shelf life of marinated sardine (Sardina pilchardus) was investigated. The fish were headed, gutted, filleted and immersed in marination solutions containing 2% or 4% acetic acid and 10% NaCl for 24 h. After marination, the fish were removed from the solutions, transferred into glass jars, covered with sunflower oil and stored at 4 °C. Sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), pH) analyses were performed during storage. TVB-N and TMA-N values significantly increased during storage. While there were significant differences between acetic acid concentrations of 2% and 4% for TVB-N values, TMA-N values in the solution of 2% were higher than in 4%. As for pH values, differences between acetic acid concentrations were insignificant. Both TVB-N and TMA-N values were lower than acceptable limits during the 150-day storage period but sensory scores showed unacceptable values after 120 days.

Détails

  • Titre original : Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C.
  • Identifiant de la fiche : 2004-1836
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 15 - n. 1
  • Date d'édition : 01/2004

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