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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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | http://dx.doi.org/10.1080/23311932.2018.1549194 |
| _version_ | 1818617050711457792 |
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| author | Estrellita Rojas-De-Los-Santos Verónica Valverde-Vera Stephanie Del-Aguila-Moyano Jessica Vela-Rosas Andrés Molleda-Ordoñez María Ayala-Galdos Miguel Albrecht-Ruiz |
| author_facet | Estrellita Rojas-De-Los-Santos Verónica Valverde-Vera Stephanie Del-Aguila-Moyano Jessica Vela-Rosas Andrés Molleda-Ordoñez María Ayala-Galdos Miguel Albrecht-Ruiz |
| author_sort | Estrellita Rojas-De-Los-Santos |
| collection | DOAJ |
| description | 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 index. Water activity (Wa) values suggest osmotic equilibrium at 8th week (0.743±0.007). Physicochemical changes when fillets were vacuum-packed and stored for 14 weeks at 8°C/20°C were 32.4 / 75.7 TVB-N; 3.3 / 4.2 mg trimethylamine /100g; 9.8 /13.2 proteolytic activity index; 4.2 / 7.4% hydrolysis degree; 17.9/6.5 mg malonaldehyde/kg; and 20.1 / 21.7 total ester index respectively. Sensory scores corresponded to attractive reddish color and soft pleasant aroma of the product until 18th week at both temperatures, at the end of the study unpleasant odors corresponding to non-typical ripened fish (particularly in samples stored at 20°C) affected adversely the acceptability of the product for human consumption. |
| first_indexed | 2024-12-16T16:59:32Z |
| format | Article |
| id | doaj.art-f7dc59436bf54a598680341d89bc8d4c |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-16T16:59:32Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-f7dc59436bf54a598680341d89bc8d4c2022-12-21T22:23:46ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322018-01-014110.1080/23311932.2018.15491941549194Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°CEstrellita Rojas-De-Los-Santos0Verónica Valverde-Vera1Stephanie Del-Aguila-Moyano2Jessica Vela-Rosas3Andrés Molleda-Ordoñez4María Ayala-Galdos5Miguel Albrecht-Ruiz6Área de Curados y FermentadosÁrea de Curados y FermentadosÁrea de Curados y FermentadosÁrea de Curados y FermentadosFacultad de Ingeniería PesqueraInstituto Tecnológico de la Producción (ITP)Instituto Tecnológico de la Producción (ITP)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 index. Water activity (Wa) values suggest osmotic equilibrium at 8th week (0.743±0.007). Physicochemical changes when fillets were vacuum-packed and stored for 14 weeks at 8°C/20°C were 32.4 / 75.7 TVB-N; 3.3 / 4.2 mg trimethylamine /100g; 9.8 /13.2 proteolytic activity index; 4.2 / 7.4% hydrolysis degree; 17.9/6.5 mg malonaldehyde/kg; and 20.1 / 21.7 total ester index respectively. Sensory scores corresponded to attractive reddish color and soft pleasant aroma of the product until 18th week at both temperatures, at the end of the study unpleasant odors corresponding to non-typical ripened fish (particularly in samples stored at 20°C) affected adversely the acceptability of the product for human consumption.http://dx.doi.org/10.1080/23311932.2018.1549194engraulis ringensripening processanchovyvacuum package |
| spellingShingle | Estrellita Rojas-De-Los-Santos Verónica Valverde-Vera Stephanie Del-Aguila-Moyano Jessica Vela-Rosas Andrés Molleda-Ordoñez María Ayala-Galdos Miguel Albrecht-Ruiz Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C Cogent Food & Agriculture engraulis ringens ripening process anchovy vacuum package |
| title | Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C |
| title_full | Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C |
| title_fullStr | Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C |
| title_full_unstemmed | Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C |
| title_short | Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C |
| title_sort | physicochemical and sensory changes of vacuum packed salt ripened anchovy fillets engraulis ringens stored at 8 and 20°c |
| topic | engraulis ringens ripening process anchovy vacuum package |
| url | http://dx.doi.org/10.1080/23311932.2018.1549194 |
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