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

GÖKOĞLU N., Cengiz E., Yerlikaya P.

FOOD CONTROL, cilt.15, sa.1, ss.1-4, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/s0956-7135(02)00149-4
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-4
  • Anahtar Kelimeler: marination, sardine, shelf life, marinated fish, QUALITY
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The shelf life of marinated sardine (Sardina pilchardus) was investigated. The fish were headed, gutted, filleted and immersed into marination Solutions containing 2% or 4% acetic acid and 10% NaCl for 24 h. After the marination process, the fish were removed front the solutions, transferred into glass jars, covered with sunflower oil and stored at 4degreesC. Sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), pH) analyses were performed during the storage. TVB-N and TMA-N values Significantly increased during the 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 of TVB-N and TMA-N values were lower than acceptable limits during the storage of 150 days but sensory scores showed unacceptable values after 120 days. (C) 2003 Elsevier Ltd. All rights reserved.