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Microbiology of the marination process used in anchovy (Engraulis anchoita) production.

Author(s) : FUSELLI S. R., CASALES M. R., FRITZ R., YEANNES M. I.

Type of article: Article

Summary

A microbiological study of each stage of the marination process of Engraulis anchoita was conducted to determine specific flora and effectiveness. The behaviour of three kinds of raw materials (fresh, pre-salted and frozen anchovy) was assessed. Micrococcus sp. and Lactobacillus sp. were identified at each stage of the process for all the raw materials studied. Microbiological and sensory results indicate that all raw materials used were suitable for marinating.

Details

  • Original title: Microbiology of the marination process used in anchovy (Engraulis anchoita) production.
  • Record ID : 1995-2364
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 3
  • Publication date: 1994

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