The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4°C
Küçük Resim Yok
Tarih
2005
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study the shelf-life of sardine marinades was investigated. After the marination process, sardine fillets were packed into glass jars with 2% citric acid, 4% sodium chloride and spices. The effect of pasteurization at 70°C for 20 min on the shelf-life of the sardine marinades was determined. At the end of 6 months storage the differences between thiobarbituric acid, free formaldehyde (FA(ex)), free and bound formaldehyde (FA(dest)) and peroxide value of pasteurized and non-pasteurizated marinades were not significantly (P > 0.05) different, while the difference between total volatile basic nitrogen, trimethylamine, pH, total plate count and lactic acid bacteria count of pasteurized and nonpasteurized marinades were. The shelf-life of both pasteurized and non-pasteurized sardine marinades was found to be 5 months at 4°C. © 2005 Institute of Food Science and Technology Trust Fund.
Açıklama
Anahtar Kelimeler
Fish, Marination, Quality changes
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
40
Sayı
3
