Abstract
Frozen fillets of sardine ( Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish : solution ratio was (1.5:1). The marination was carried out at 4 °C until the end point of marinating was assessed by sensory texture analysis. The complete marinating of sardine fillets required 22 days at 4 °C. According to statistical analysis at the beginning and at the end of the storage in barrels there were no significant differences ( p>0.05) in chemical analytical results. After the sardine fillets were put into the barrels, total viable count, lactic acid bacteria count, psychrotrophic bacteria count, yeast and mould counts were reduced.
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