The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 degrees C


Kilinc B. , Cakli S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.40, ss.265-271, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 40 Konu: 3
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1111/j.1365-2621.2004.00883.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.265-271

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 70degreesC 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 non-pasteurized marinades were. The shelf-life of both pasteurized and non-pasteurized sardine marinades was found to be 5 months at 4degreesC.