Physical,chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice |
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Authors: | Maria L Nunes,Irineu Batista,Regina Mor O De Campos |
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Affiliation: | Maria L Nunes,Irineu Batista,Regina MorãO De Campos |
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Abstract: | The shelf-life of iced sardine (Sardina pilchardus) was studied. The main changes which take place in raw fish were investigated by means of organoleptic assessments, chemical analyses (total volatile nitrogen (TVB-N), trimethylamine (TMA-N), trimethylamine oxide (OTMA-N) and hypoxanthine) and physical measurements (GR Torrymeter readings and pH). The influence of both seasonal changes and fat deterioration were also considered. The results obtained indicate that TVB-N and TMA-N parameters are not good freshness indicators for this species, but Torrymeter readings and hypoxanthine values can be used as indicators of freshness. However, they must always be confirmed by a sensory evaluation. From the different combinations tried, the most highly significant degree of correlation was obtained between sensory evaluation and Torrymeter readings. |
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Keywords: | sardine Sardina pilchardus seasonal variation freshness indices |
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