Quality changes of sardine (sardina pilchardus) patties during refrigerated storage

KILINÇ B. , ÇAKLI Ş. , Tolasa Ş.

JOURNAL OF FOOD QUALITY, vol.31, no.3, pp.366-381, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4557.2008.00205.x
  • Title of Journal : JOURNAL OF FOOD QUALITY
  • Page Numbers: pp.366-381


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.