Abstract
Spice-cured sprat products from fresh and frozen-thawed fish from two different catch years were prepared in glass and plastic packaging. Sensory attributes of the spice-cured sprats correlated well with free amino acid content and storage and loss modules. The present study indicates that spice-cured sprats made from frozen-thawed fish and/or packed into plastic packaging ripen faster, and their sensory properties were different for hardness, sourness, and rancidness.
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