Impact of initial handling and subsequent storage conditions on the safety and keeping quality of sardines

Abstract

Fresh sardines were initially exposed to 0, 5 and 10°C for 24h and then, stored at either 4 or 8°C for 12 and 5 d, respectively. The pH, total volatile basic nitrogen (TVBN), oxidation levels and putrescine, cadaverine and histamine concentration were measured. TVBN and histamine formation rates were calculated for the different storage conditions. Samples initially exposed to higher temperatures exhibited a faster development of TVBN and biogenic amines in both 4 and 8°C storage temperatures. The initial handling temperature is a determining factor for the safety and quality of sardine.