Shelf Life of Sardine and Bacterial Flora in Brine Containing Acetic Acid during Immersed Storage

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  • Ponce de Leon Sara
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Inoue Norio
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Shinano Haruo
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

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  • Shelf Life of Sardine and Bacterial Flo

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This paper investigates the effect of 0.05% acetic acid with brine on fish preservation. The main reasons for choosing acetic acid for this trial were its known antimicrobial activity, low cost and because it is generally recognized as safe (GRAS). Sardine were immersed in 4, 10, and 15% brine after adding acetic acid and stored at 15°C. Controls were run at O°C. The results of sensory evaluation and chemical changes in flesh (pH, VB-N, and K value) and microbial changes in the immersion brine are presented here. Based on the sensory evaluation, sardines immersed in 4% brine with acetic acid had a storage period of 5 days, which agrees with the VB-N and K values. All other samples were considered acceptable until the last day (7 th) of storage.<br> The results of microbial populations in 4% brine showed an increase of gram negative bacteria, and only minor changes in the 10% brine samples. In both cases Moraxella and Pseudoinonas were predominant. In 15% brine, gram positive bacteria increased and Micrococcus was observed as predominant.

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