Evaluation Morpho métrique et qualité Bactériologique de la Sardine (Sardina Pilchardus) Importée de Tunisie et Mis en Conservation en Industrie Algérienne (SARL CAPTEN, Tènès, Chlef).

Abstract

Sardine (Sardina Pilchardus) in a state of conservation is appreciated by consumers by its organoleptic characteristics, its nutritional richness on the one hand and its price on the other hand, it is more or less accessible compared to that of fresh sardine. Like all blue fish the mode of conservation is an application to cold (freezing) and the mode of their transformation is the application of sterilization. This work aims to evaluate the microbiological and morphometric qualities of a frozen sardine species (Sardina Pilchardus) and the finished product after processing. It is in this perspective that our work, carried out at the level of the agri-food canning unit (SARL CAPTEN) of the Wilaya of Chlef, was carried out, we carried out morphometric measurements, Very satisfactory and meet standard standards. The analytical techniques were aimed at evaluating the microbiological quality and the results showed a total absence of pathogenic bacteria give quality assurance of our samples (frozen and conserved) and therefore apt to consumption consumption. Key words: Sardina pilchardus