Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 mg/100g total volatile bases nitrogen (TVB-N), 2.9 mg/100g trimethylamine, 7.1, proteolytic activity index, 3.3% hydrolysis degree, 2.6 mg malonaldehyde/kg (TBA test) and 22.4 g KOH/100g total ester in...

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Bibliographic Details
Main Authors: Estrellita Rojas-De-Los-Santos, Verónica Valverde-Vera, Stephanie Del-Aguila-Moyano, Jessica Vela-Rosas, Andrés Molleda-Ordoñez, María Ayala-Galdos, Miguel Albrecht-Ruiz
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:Cogent Food & Agriculture
Subjects:
engraulis ringens
ripening process
anchovy
vacuum package
Online Access:http://dx.doi.org/10.1080/23311932.2018.1549194

Internet

http://dx.doi.org/10.1080/23311932.2018.1549194

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