查看文章

Physical, chemical and sensory changes of sardines (Sardina pilchardus (W. 1792)) stored at refrigerated temperature (4°C) were investigated by means of sensory assessments, chemical analyses (TVB-N, TMA-N protein, fat, ash, water) and physical measurements (color, texture and pH). During storage the TVB-N and TMA-N contents of sardine increased. The mean protein, fat, ash and water contents of sardine were 20.75%, 14.1%, 1.95%, 69.91% respectively. Color and texture values decreased and pH value increased. Sensory results indicated a shelf life of 6 days for sardines stored at 4°C.