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The shelf‐life of iced sardine (Sardina pilchardus) was studied. The main changes which take place in raw fish were investigated by means of organoleptic assessments, chemical analyses (total volatile nitrogen (TVB‐N), trimethylamine (TMA‐N), trimethylamine oxide (OTMA‐N) and hypoxanthine) and physical measurements (GR Torrymeter readings and pH). The influence of both seasonal changes and fat deterioration were also considered. The results obtained indicate that TVB‐N and TMA‐N parameters are not good freshness indicators for this species, but Torrymeter readings and hypoxanthine values can be used as indicators of freshness. However, they must always be confirmed by a sensory evaluation. From the different combinations tried, the most highly significant degree of correlation was obtained between sensory evaluation and Torrymeter readings.
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Nunes et al. (1992) studied this question.
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