Determination of the shelf life of sardine ( Sardina pilchardus) marinades in tomato sauce stored at 4 °C

Abstract

In this study the shelf life of sardine marinades in tomato sauce was investigated. After the marination process, sardine fillets were packed into the glass jars with 2% acetic acid and 4% sodium chloride with tomato sauce and spices. The effect of pasteurization at 70 °C for 20 min on the shelf life of the sardine marinades was determinated. At the end of 6 months storage the differences between TBA, FA(free), FA(total) and pH value of pasteurized and non-pasteurizated marinades were not significantly ( p > 0.05) different, while the difference between TVB-N, TMA-N, total plate count and lactic acid bacteria count of pasteurized and non-pasteurized marinades were significant ( p < 0.05). Shelf life of pasteurized and non-pasteurized sardine marinades in tomato sauce was found to be 6 months at 4 °C.