JOURNAL OF FOOD QUALITY, cilt.31, ss.366-381, 2008 (SCI İndekslerine Giren Dergi)
In this study, quality changes in sardine patties stored at 4C were investigated. Total viable bacteria, psychrotrophic and coliform bacteria counts of sardine patties increased from 2.50 log cfu/g, 2.60 log cfu/g, 19 MPN/g to 6.15 log cfu/g, 6.45 log cfu/g, 70 MPN/g on day 6, respectively. Yeast-molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. Total volatile basic nitrogen, thiobarbituric acid and trimethylamine nitrogen values of sardine patties were 13.66 mg/100 g, 1.50 mg MA/kg and 1.20 mg/100 g at the beginning and 29.55 mg/100 g, 3.60 mg MA/kg and 5.01 mg/100 g at the end of the storage period (at day 6), respectively. Based on sensory evaluation, the shelf life of sardine patties was determined to be 4 days during refrigerated storage. When chemical, microbiological and sensory analyses were compared, sensory analysis was the found to be most effective for determining the shelf life of sardine patties.