Abstract:
Sardine is cited among the most weatherable seafood thanks to its rich chemical composition in nutrients favorable for the proliferation of pathogens, it is a fragile product highly degradable under the action of temperature and atmospheric conditions external.
This work is designed to evaluate the microbiological, physico-chemical and organoleptic quality of a sardine species (Sardina pilchardus), which is appreciated by consumers for its high protein profile and for its price.
In our study, we investigated the microbiological, physicochemical and organoleptic evolution of sardines purchased at the port and market of Mostaganem.
Microbiological analyzes, showed a slight difference in the microbial load in the species purchased at the port as well as in the market but which remains within the range of standards (38.101 CFU / g at the market as well as at the port 25.101 CFU / g) .
Physicochemical analyzes such as pH confirmed the degree of freshness of the species purchased, it was shown that the freshest species was the one bought at the port, compared to the species bought on the market.
The results obtained showed good stability of the original organoleptic parameters of the sardine and a microbiological quality meeting the standards.
