The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C
Articles > Article · 2005
Authors: Berna KILINÇ, Şükran ÇAKLI
International Journal of Food Science and Technology, Journal Indexed in SCI Expanded, International, WoS, 2005, vol 40, pp 265-271
DOI: 10.1111/j.1365-2621.2004.00883.x
Summary
Abstract 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 70 °C 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 4 °C.