CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 18, Volume 34, Issue 4, April 2009, Page 3095-3108 PDF (496.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.113435 | ||||
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| Author | ||||
| Sh. M. M. El-Shehawy* | ||||
| Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| Ripened Semi-preserved Sardine fish was prepared from Sardinella spp. by salting and ripening process. This process goes back to ancient times and considered as a common traditional method in some Mediterranean countries. The goal of present study was directed to follow up chemical and physical changes during ripening of salted Sardine process at room temperature (30°C ± 1°C) focusing on protein fraction released during this operation. The obtained results revealed that protein fractions (TSN, NPN, FAN and TVN) play an vital role in ripening process of salted Sardine and there are number of protein derivatives released in the brine during this process. Where, total nitrogen, total soluble nitrogen, non-protein nitrogen, free amino nitrogen and total volatile nitrogen reached 3.44%, 1.70% (represented 50.83% of TN), 1.19% (represented 35.58% of TN), 0.90% and 108.5 mg/100 g at the end of ripening period, respectively. | ||||
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