Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination
2004
Kilinc, B. | Cakli, S.
Frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish: solution ratio was (1.5:1). The marination was carried out at 4 degrees C until the end point of marinating was assessed by sensory texture analysis. The complete marinating of sardine fillets required 22 days at 4 degrees C. According to statistical analysis at the beginning and at the end of the storage in barrels there were no significant differences (p > 0.05) in chemical analytical results. After the sardine fillets were put into the barrels, total viable count, lactic acid bacteria count, psychrotrophic bacteria count, yeast and mould counts were reduced.
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