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IIR document

ON-BOARD HANDLING AND PRESERVATION OF ANCHOVY (ENGRAULIS ANCHOITA) CATCHES.

• Author(s) : CASTANON C. A., BARRAL A. O.
• Publication date: 1990/05
• Languages : English
• Keywords : Ice, Ship, Microbiology, Chilling, Anchovy, Organoleptic property, Chemical property, Fish
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 3
• Formats : PDF

Sensory 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.
• Publication date: 2006/07
• Languages : English
• Keywords : Sensory analysis, Anchovy, Quality, Small ice, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 7

Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.

• Author(s) : KILINC B.
• Publication date: 2009/04
• Languages : English
• Keywords : Staphylococcus, Sensory analysis, Microbiology, Anchovy, Seafood, Escherichia, Cold storage, Colour
• Source: J. Muscle Foods - vol. 20 - n. 2

IIR document

Effects of killing, freezing and thawing condition on the change in pH, ATP concentration and amount of drip in the anchovy meat.

• Author(s) : MURARA Y., ISHIDA N., KATAYAMA S., et al.
• Publication date: 2007/08/21
• Languages : English
• Keywords : Thawing, Anchovy, Quality, Ph, Expérimentation, Freezing
• Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^nd IIR International Congress of Refrigeration.
• Formats : PDF

Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sotto ghiaccio e di abuso termico.

Microbial, chemical, and sensory changes in Engraulis encrasicolus stored in ice and at chilling and abuse conditions.

• Author(s) : VISCIANO P., SCHIRONE M., MARTUSCELLI M., et al.
• Publication date: 2006/05
• Languages : Italian
• Keywords : Sensory analysis, Microbiology, Bacteria, Anchovy, Expérimentation, Cold storage, Storage condition
• Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 458
• Formats : PDF

Temperatura di conservazione e produzione di istamina in prodotti ittici freschi.

Storage temperature effects on histamine production in fresh fish.

• Author(s) : VISCIANO P., VERGARA A., IANIERI A., et al.
• Publication date: 2004/12
• Languages : Italian
• Keywords : Sole, Hake, Mackerel, Anchovy, Sardine, Fish, Histamine, Expérimentation, Cold storage, Storage condition
• Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 442
• Formats : PDF