Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

Quality of fresh Monterey sardine (Sardinops sagax caeurela) muscle intended for canning was assessed in a local Mexican plant. Postharvest and processing times and temperatures were monitored at five different processing stages, in order to evaluate their impact on product quality and to compare their biochemical vs. their chronological age. Postmortem muscle spoilage indices were analysed (pH, nitrogen from total volatile bases, trimethylamine, histamine, peroxide value, and thiobarbituric acid-reactive substances) and the K value was analysed as the freshness indicator. Inadequate temperature increments were detected during the canning process. Spoilage indices remained constant throughout the process, indicating that no deterioration occurred in the raw material. Concerning the K value, although sardine showed a good quality for canning, its freshness reduction occurred three times faster than would otherwise occur under optimum handling conditions (0 °C), thus affecting (increasing) its biochemical age. Actual sardine management and treatment by the processor require better control during the canning process, thus reducing their impact on the freshness and biochemical age of sardine intended for this process.