• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Applied Biological Chemistry
• /
• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.