TY  - JOUR
T1  - Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (<I>Sardina pilchardus</I>)
AU - Pelin Can, Ozlem 
JO  - Journal of Food Technology
VL  - 9
IS  - 1
SP  - 43
EP  - 49
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.43.49
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.43.49
KW  - microbiological
KW  -potassium sorbate
KW  -sardine
KW  -Dry salting
KW  -chemical and sensory quality
KW  -Turkey
AB  - Chemical (pH, Total Volatile Basic Nitrogen (TVB-N), Thiobarbutiric Acid Value (TBA), water activity (a<SUB>w</SUB>) and salt amount), microbiological (Mezophile Aerobe Bacteria (MAB), psychrotrophs bacteria, Lactic Acid Bacteria (LAB), enterobacteriaceae, yeast-mould and halophiles bacteria) and sensory changes during storage of dry salted sardine were studied using experimental design with two fish samples (gutted and ungutted) and two salt (dry salted and potassium sorbate with dry salted). Bacterial counts of filet sardine were always lower than those obtained for ungutted sardine samples. Mesophilic counts and enterobacteriaceae for groups A sample exceeded 7 log cfu cm<SUP>-2</SUP> after 5 months of storage. Total Volatile Basic Nitrogen (TVB-N) values showed significant increase for groups A and B sardine during storage reaching a value of 44.8 mg N/100 g and 38.2 mg N/100, respectively (5 months) whereas for groups C and D a respective value of 22 mg N/100 g and 16 mg N/100 was recorded, respectively. Thiobarbituric Acid (TBA) values of groups B, C and d increased very slowly whereas for group A samples higher values were obtained reaching a final value of 5.56 mg MA g<SUP>-1</SUP> (month 5). Sensory scores decreased with increasing storage time groups C and D (flavor and total assesment).
ER  -