Quality indices of Adriatic sardine
1986
Knezevic, M. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia)) | Matic, S. | Hercig, V. | Vuksic, V.
The time it takes sardines to spoil is quite limited: under the described conditions, it takes only a few hours and one day, at the most, if the catch is protected by chilling with ice. During sardine storage, in a frozen state, the organoleptic quality decreased, the peroxide number increased, while the pH value, histamine content and volatile nitrogenous bases remained at, approximately, the same level as before freezing. Rancidity could be organoleptically assessed as soon as the peroxide number of fats becomes positive. After thawing, the established values of chemical indices changed as those of fresh fish, furthermore, they changed quicker in fish not chilled before freezing than in those chilled.
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Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia