Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescado

Autor: María Eugenia Capaccioni, María Rosa Casales, María Isabel Yeannes

Publikováno v: Food Science and Technology, Volume: 31, Issue: 4, Pages: 884-890, Published: DEC 2011
Food Science and Technology, Vol 31, Iss 4, Pp 884-890 (2011)
Food Science and Technology v.31 n.4 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aims of this research were to determine the effect of different conditions of the marination stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating process of anchovy (Engraulis anchoita). Different

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400009&lng=en&tlng=en