Cruz Rebeca, Pereira Vânia, Pinho Teresa, Ferreira Isabel M P L V O, Novais Carla, Casal Susana
LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
UCIBIO/REQUIMTE, Laboratório de Microbiologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
Foods. 2022 Mar 29;11(7):991. doi: 10.3390/foods11070991.
This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines () packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological, sensorial, physical and chemical stability was monitored daily by standard methodologies. Results show that the overall quality and safety are highly dependent on the sauce type. To preserve their full quality, sardines in brine and in vegetable oil should be consumed up to 1 day after opening, while sardines in tomato sauce were stable for up to 3 days, although none were considered nonedible up to the 7th day. Many parameters demonstrated statistical differences and correlations with storage, although they were not as decisive as sensory evaluation. This integrated approach should be adopted by the food industry and regulating authorities to provide information to consumers regarding the quality and safety of handled goods.
本研究旨在确定罐装沙丁鱼开封后的保质期，以提高消费者对其质量和安全性的认识，并减少食物浪费。为此，将装有不同酱料的罐装沙丁鱼（）开封后在4℃下储存7天。每天采用标准方法监测微生物、感官、物理和化学稳定性。结果表明，总体质量和安全性高度依赖于酱料类型。为保持其全部品质，盐水和植物油罐装的沙丁鱼应在开封后1天内食用，而番茄酱罐装的沙丁鱼在长达3天内保持稳定，尽管到第7天没有一种被认为不可食用。许多参数显示出与储存的统计差异和相关性，尽管它们不如感官评估具有决定性。食品行业和监管当局应采用这种综合方法，向消费者提供有关处理后商品质量和安全性的信息。
