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Influence des méthodes de refroidissement sur la qualité des sardines (Sardina pilchardus).

Influence of chilling methods on the quality of sardines (Sardina pilchardus).

Auteurs : GARCÍA R., CARECHE M.

Type d'article : Article

Résumé

The aim of the study was to determine for sardines (Sardina pilchardus) the effect of (i) chilling in ice and water in small expanded polystyrene boxes during distribution and in ice thereafter and (ii) chilling in ice and water for the entire storage period. These storage methods were compared with storage in ice in wooden boxes or in expanded polystyrene boxes. Three experiments were performed to take into account the variability in handling conditions and seasonality. There were significant differences in the results of some of the sensory, physical, chemical, and microbiological analyses. The fish were of better quality when preserved in water and ice than when preserved in ice alone. The effects of dewatering the fish after transport and subsequent storage in ice were also significantly different from those of storage in ice, with the former resulting in better sensory and microbial indices. However, oxidative rancidity was higher for the dewatered fish than for fish preserved in water and ice. It is concluded that for sardines, storage in water and ice, either only during transport of throughout the storage period, can be a useful alternative preservation method during distribution and retail sale.

Détails

  • Titre original : Influence of chilling methods on the quality of sardines (Sardina pilchardus).
  • Identifiant de la fiche : 2003-0193
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 65 - n. 6
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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