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STUDY OF THE SOLUBLE NITROGEN FRACTION OF CURED ANCHOVY DURING AGING.

ETUDE DE LA FRACTION AZOTEE SOLUBLE DE L'ANCHOIS SALE EN COURS DE MATURATION.

Author(s) : DURAND P.

Type of article: Article

Summary

THIS STUDY SHOWS THAT THE DEVELOPMENT OF CURED ANCHOVY FLESH CORRESPONDS TO SLOW PARTIAL PROTEOLYSIS AND DRAWS UP A SATISFACTORY CORRELATION BETWEEN THE MEASURED PROTEOLYTIC ACTIVITY LEVELS AND THE RESULTS OF THE ORGANOLEPTIC ANALYSIS OF AGING SAMPLES AT DIFFERENT TEMPERATURES, HENCE THE POSSIBILITY OF CURING FROZEN AND UNFROZEN ANCHOVY FROM ANY ORIGIN. G.G.

Details

Original title: ETUDE DE LA FRACTION AZOTEE SOLUBLE DE L'ANCHOIS SALE EN COURS DE MATURATION.
Record ID : 1983-2246
Languages: French
Source: Rev. Trav. Inst. Pêches marit. - vol. 45 - n. 4
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Anchovy; Organoleptic property; Protein; Curing; Fish; Freezing