Chemical, microbiological and sensory evaluation of a dried salted product produced from sardines (Sardinops caerula) and cereals.
The chemical, microbiological and sensory stability of a dried salted product prepared from sardines and cereals was evaluated during a 12-week storage period. The product is named NUTRIPEZ and was produced in 20 kg/lots, both with and without smoke treatment. The product was stored under both tropical and room conditions in Mexico City, and packaged in two types of flexible packaging. Rancidity analyses were done by the peroxide value, TBA test and sensory evaluation. The results demonstrated that both the smoking of the product and the cellopolyal packaging, offered the best protection against oxidation.
Morales de León
J C
JC
Instituto Nacional de la Nutrición Salvador Zubirán (INNSZ), México, D.F.
Morrisey
M
M
Vallin
M E
ME
D000704:Analysis of Variance; D000818:Animals; D002523:Edible Grain / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D005518:Food Preferences; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis; D008800:Mexico; D009753:Nutritive Value