Effect of delay in brining on histamine formation and other physico-chemical characteristics of dried fimbriated sardines
1998
Palomares, T.S.
The effect of delay in brining on histamine content and other physicochemical characteristics were determined during processing and storage of dried fimbriated sardines (Sardinella fibriata). Results showed that dried fimbriated sardines held for 0, 5 and 10 hours at ambient condition (28-30 deg C) prior to brining are highly dependent on the initial quality of the fish before the brining process. During processing, histamine content and total volatile base-nitrogen (TVB-N), both on dry and wet basis, and total plate count (TPC) did not increase markedly due to the concentration of salt in the fish muscle and moisture loss during sun drying. Storage studies conducted on the above samples showed a steep rise in histamine content for product stored at 28-30 deg C and a gradual increase at 3-5 deg C, with the control sample (0 hour delay) exhibiting the least charges up to the end of sampling period of 56 days and 112 days at 28-20 deg C and 3-5 deg C, respectively, no sample analyzed reach the toxic level of 100 mg histamine per 100 g fish muscle. TVB-N results followed the same trend for histamine content, while no significant changes occurred for TPc, moisture content, a sub w and pH. Sensory evaluation showed that all samples stored at 28-30 deg C became unacceptable before the onset of mold growth. For cold stored samples (3-5 deg C), only the control sample (0 hour delay) remained acceptable until the end of storage period
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