ShareEffect of salt concentrations and temperature on the quality and shelf life of brined anchovies.
Author(s) : KARACAM H., KUTLU S., KÖSE S.
Type of article: Article
Summary
Sensory, microbiological and chemical analyses of samples were made during storage trials for up to 150 days in order to investigate their quality. The samples stored at ambient temperature showed poor quality at the end of the storage trial. The best quality was observed with the samples that were brined at 22 and 26% salt concentrations, and stored at 4 plus or minus 1 °C.
Details
- Original title: Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies.
- Record ID : 2002-2024
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 37 - n. 1
- Publication date: 2002/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Brine; Treatment; Temperature; Anchovy; Quality; Fish; Storage life
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