ShareSensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice.
Author(s) : PONS-SÁNCHEZ-CASCADO S., VIDAL-CAROU M. C., NUNES M. L., et al.
Type of article: Article
Summary
Raw and cooked anchories were tested for quality and sensorial attributes. Fresh anchories were stored in ice for 7 days. Enterobacteria reached unacceptable levels after a storage period of 5 days.
Details
- Original title: Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice.
- Record ID : 2006-1872
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 7
- Publication date: 2006/07
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Sensory analysis; Anchovy; Quality; Small ice; Cold storage
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