Physical, Chemical and Sensory Analyses of Freshly Harvested Sardines (Sardina pilchardus) Stored at 4°C

Physical, chemical and sensory changes of sardines (Sardina pilchardus (W. 1792)) stored at refrigerated temperature (4°C) were investigated by means of sensory assessments, chemical analyses (TVB-N, TMA-N protein, fat, ash, water) and physical measurements (color, texture and pH). During storage th...

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Bibliographic Details
Published inJournal of aquatic food product technology Vol. 7; no. 2; pp. 5 - 15
Main Authors Gökodlu, Nalan, özden, özkan, Erkan, Nuray
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 29.01.1998
Subjects
cold storage
physical and chemical analyses
Sardine
sensory changes
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Summary:Physical, chemical and sensory changes of sardines (Sardina pilchardus (W. 1792)) stored at refrigerated temperature (4°C) were investigated by means of sensory assessments, chemical analyses (TVB-N, TMA-N protein, fat, ash, water) and physical measurements (color, texture and pH). During storage the TVB-N and TMA-N contents of sardine increased. The mean protein, fat, ash and water contents of sardine were 20.75%, 14.1%, 1.95%, 69.91% respectively. Color and texture values decreased and pH value increased. Sensory results indicated a shelf life of 6 days for sardines stored at 4°C.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v07n02_02