Kasimoglu, A.Denli, E.Ic, E.2020-06-252020-06-252003closedAccess0950-5423https://doi.org/10.1046/j.1365-2621.2003.00697.xhttps://hdl.handle.net/20.500.12587/3129Sardines (Sardina pichardus) were vacuum packaged in polyethylene bags, and irradiated at 1, 2 and 3 kGy doses in a Co-60 delta-irradiator. The unirradiated and irradiated samples were stored at 2 +/- 1 degreesC. Microbiological analyses were done for total aerobic mesophiles, micrococci and staphylococci, coagulase positive staphylococci, Enterobacteriaceae, coliform. bacteria, Escherichia coli, and psychrophilic bacteria. Trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA) and pH values were determined. Sensory attributes were also evaluated. In the unirradiated samples, TMA-N and pH values showed good correlations with sensory scores. There were no differences in TBA values between the irradiated samples. Based on microbiological criteria, the shelf-life increased two to threefold compared with the control samples. These experiments demonstrate that irradiation extends the storage life of pre-packaged sardines and that, for practical purposes, the different treatments make very little difference to the extension of shelf-life of acceptable product.eninfo:eu-repo/semantics/closedAccessmicrobiological analysissensory attributesstorage lifeArticle38552953510.1046/j.1365-2621.2003.00697.x2-s2.0-0038320334Q1WOS:000183522600005Q2