Determination of the shelf life of marinated sardine ( Sardina pilchardus) stored at 4 °C

• Published in: Food control Vol. 15; no. 1; pp. 1 - 4
• Main Authors: Gökoğlu, Nalan, Cengiz, Emel, Yerlikaya, Pinar
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2004
• Subjects: acetic acid; glass; jars; Marinated fish; marinating; Marination; Sardina pilchardus; Sardine; sardines; Shelf life; sodium chloride; sunflower oil; total volatile basic nitrogen; trimethylamine; Sardine; Marination; Shelf life; Marinated fish
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/S0956-7135(02)00149-4

The shelf life of marinated sardine (
Sardina pilchardus) was investigated. The fish were headed, gutted, filleted and immersed into marination solutions containing 2% or 4% acetic acid and 10% NaCl for 24 h. After the marination process, the fish were removed from the solutions, transferred into glass jars, covered with sunflower oil and stored at 4 °C. Sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), pH) analyses were performed during the storage. TVB-N and TMA-N values significantly increased during the storage. While there were significant differences between acetic acid concentrations of 2% and 4% for TVB-N values, TMA-N values in the solution of 2% were higher than in 4%. As for pH values, differences between acetic acid concentrations were insignificant. Both of TVB-N and TMA-N values were lower than acceptable limits during the storage of 150 days but sensory scores showed unacceptable values after 120 days.