Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination

Frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish : solution ratio was (1.5:1). The marination was carried out at 4 °C until the end point of marinating was assessed by sensory texture analysis. The complete marinating of sardine fillets required 22 days at 4 °C. According to statistical analysis at the beginning and at the end of the storage in barrels there were no significant differences (p>0.05) in chemical analytical results. After the sardine fillets were put into the barrels, total viable count, lactic acid bacteria count, psychrotrophic bacteria count, yeast and mould counts were reduced.