Qualitative and sanitary evaluations of canned pilchards

In the present research commercial and hygienical characteristics of canned European pilchards, both in oil and in sauce, were examined and compared w ith the indications of 89/2136/CEE Regulation. Taking into account the qual ifications requested by the regulation, the AA. prepared an evaluation plan that was applied to 50 different products. Sensorial evaluation as well as chemical analysis (TVBN and hystamine in meat, and peroxide compounds in c overing oil) were determined. The sanitary characteristics of all canned sa rdines were excellent, while a lot of products showed poor sensorial charac teristics (especially those coming from the "hard-discount" chains).