Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (<i>Engraulis encrasicolus</i> L.) Sauce at Different Ripening Times

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (<i>Engraulis encrasicolus</i> L.) Sauce at Different Ripening Times

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical paramete...

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Bibliographic Details
Main Authors: Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
fish sauce
food safety
nutritional quality
biogenic amines
fermented seasoning
Online Access:https://www.mdpi.com/2304-8158/12/1/126

Internet

https://www.mdpi.com/2304-8158/12/1/126

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