Safety and quality attributes of fresh sardines (Sardina pilchardus) in storage scenarios imitating harvest‐to‐refrigerator conditions
Kyriaki Chatzikyriakidou,
Dafni Dimakopoulou‐Papazoglou,
Eugenios Katsanidis
Abstract:SummaryThe effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. Initially, fresh sardines were stored in aerobic conditions at 0, 5 or 10 °C for 24 hours and subsequently they were vacuum packed and stored at two distinct temperatures, namely 4 and 8 °C. Microbial growth, lipid oxidation (TBA values), pH, total volatile basic nitrogen (TVB‐N), and biogenic amines concentrations were monitored throughout storage. There were no notable differences in the p… Show more
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