The stability of unwashed and washed mince from Spanish sardines (Sardinups sagax) treated by mild heating, low pH (5.7-6.0), potassium sorbate (0.05-0.2%), and sodium chloride (2.0-6.0%) was studied. Addition of 6% salt and 0.2% sorbate at pH 5.7 was the best factor combination and when accompanied by heat treatment (10 min, 80°C) produced a partly cooked product, microbiologically stable at 15°C for at least 15d. Washing and mild heat treatment (2min, SOOC) helped to reduce the initial microbial load of the mince by a factor of 100 and, in combination with the above formulation, the product had a storage life of over 15 d at 15"C, compared with less than 3 d for the original unwashed mince.