Shelf Life of Brine Refrigerated Anchovies (Engraulis anchoita) for Canning

Autor:	C. L. Soule, B. E. Filsinger, C. E. Del Valle, M. I. Yeannes
Rok vydání:	1984
Předmět:	chemistry.chemical_compound Engraulis Total volatile biology Brining Chemistry Thiobarbituric acid Food science Raw material Shelf life biology.organism_classification Food Science
Zdroj:	Journal of Food Science. 49:180-182
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1984.tb13701.x
Popis:	The possibility of keeping anchovies in brine at 0°C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration of brine seems to have little effect on the quality loss at the concentrations used in this study. An acceptability level for the raw material basedon sensory attributes cannot be established with any degree of accuracy since the latter deteriorate slowly. Thiobarbituric acid number increased slightly over the initial value throughout this study. Total volatile base increased abruptly after 85 hr of storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::843ca5b52609d0911bb979e23991ce39 https://doi.org/10.1111/j.1365-2621.1984.tb13701.x Zobrazit plný text záznamu Plný text