Physical, chemical and sensory analyses of freshly harvested sardines (Sardina Pilchardus) stored at 4°C.

GÖKOĞLU N., ÖZDEN Ö., ERKAN N.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.7, no.2, pp.5-15, 1998 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 7 Issue: 2
  • Publication Date: 1998
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.5-15
  • Akdeniz University Affiliated: No

Abstract

Physical, chemical and scnsory changes of sardines (Sardina pilchardus (W. 1792)) stored at refrigerated temperature (4°C) were investigated by means of sensory assessments, chemical
analyses (TVB-N, TMA-N protein, fat, ash, water) and physical measurements (color, texture and pH). During storage the TVB-N and TMA-N contents of sardine increased. The mean protein, fat,
ash and water contents of sardine were 20.75%, 14.1%, 1.95%, 69.91% respectively. Color and texture values decreased and pH value increased. Sensory results indicated a shelf life of 6 days for sardines stored at 4'C.