Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 degrees C

KILINC B. , Cakli S.

FOOD CONTROL, vol.16, no.7, pp.639-644, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 7
  • Publication Date: 2005
  • Doi Number: 10.1016/j.foodcont.2004.07.004
  • Title of Journal : FOOD CONTROL
  • Page Numbers: pp.639-644


In this study the shelf life of sardine marinades in tomato sauce was investigated. After the marination process, sardine fillets were packed into the glass jars with NO acetic acid and 4% sodium chloride with tomato sauce and spices. The effect of pasteurization at 70 degreesC for 20 min on the shelf life of the sardine marinades was determinated. At the end of 6 months storage the differences between TBA, FA(free), FA(total) and pH value of pasteurized and non-pasteurizated marinades were not significantly (p > 0.05) different, while the difference between TVB-N, TMA-N, total plate count and lactic acid bacteria count of pasteurized and lion-pasteurized marinades were significant (p < 0.05). Shelf life of pasteurized and non-pasteurized sardine marinades in tomato sauce was found to be 6 months at 4 degreesC. (C) 2004 Elsevier Ltd. All rights reserved.