Changes on the nutritional compositions of the sand smelt (Atherina Boyeri Risso, 1810) marinade during storage

摘要

This study was carried out to evaluate the chemical and sensory quality of sand smelt (Atherina boyeri) treated with marinating solution containing either 10% NaCl+2% acetic acid or 10% NaCl+3% acetic acid at 4°C for 120 days. The fish-to-marinating solution ratio was 1:1. According to the results of the chemical composition analysis of the fresh and marinated sand smelt, a significant increase (P0.05). However, it has been thought that only 3% acetic acid was suitable for marination of sand smelt because of the pH value of group 2%.