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EFFECT OF PREPROCESS HOLDING ON THE QUALITY OF CANNED MAINE SARDINES
Author(s) -
SLABYJ BOHDAN M.,
TRUE RUTH H.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15262.x
Subject(s) - brine , food science , food spoilage , clupea , shelf life , chemistry , raw material , environmental science , herring , biology , fishery , fish <actinopterygii> , bacteria , genetics , organic chemistry
The effect of preprocess holding conditions (3 and 12% brine at 7.2 and 0.6°C) on the quality of canned sardines ( Clupea harengus ) was examined. The sardines appeared to have a relatively short shelf life and had to be canned within 36 hr when lightly salted (3% brine) and held at 7.2°C. At a lower temperature (0.6°C) and a higher salt concentration (12% brine) the sardines could be held up to 3 days. Low viable bacterial counts detected during storage experiments indicated spoilage not to be primarily due to bacterial activity. Sensory evaluation of the raw sardines could not be used with any accuracy to predict quality of the canned product, because raw sardines, which were still considered acceptable before canning, resulted in an unacceptable product. Of the objective quality tests performed on raw sardines (TMA, TBA, tyrosine and pH) only TMA‐N content appeared to possess high accuracy (P < 0.001) in predicting quality of the canned products.