Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination

Autor:	A. I. Cabrer, María Isabel Yeannes, María Rosa Casales
Rok vydání:	2002
Předmět:	Engraulis biology Chemistry Anchovy Flesh Marination sense organs Food science Aquatic Science biology.organism_classification Fillet (mechanics) Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 11:19-30
ISSN:	1547-0636 1049-8850
DOI:	10.1300/j030v11n01_03
Popis:	In this work the physical and chemical changes promoted by the marinating process in anchovy fillet during brining and marinating stages were studied. During the marinating stage a diffusion of acetic acid and sodium chloride takes place into the tissue of fish flesh until a balanced concentration is reached. Most changes in the components of the fillet occurred in the first 24 hours being called by the authors “variable grade period” in contrast with “constant grade period” that occurred at the end of the marinating process. The sensorial score of full marinating was reached at nine days, when the structural changes had concluded.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9f720fc222fe811ce01857b8f5102a3c https://doi.org/10.1300/j030v11n01_03 Zobrazit plný text záznamu