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Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

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dc.contributor.author Rojas-De-Los-Santos, Estrellita es_PE
dc.contributor.author Valverde-Vera, Verónica es_PE
dc.contributor.author Del-Aguila-Moyano, Stephanie es_PE
dc.contributor.author Vela-Rosas, Jessica es_PE
dc.contributor.author Molleda-Ordoñez, Andrés es_PE
dc.contributor.author Ayala-Galdos, María es_PE
dc.contributor.author Albrecht-Ruiz, Miguel es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018-11-17
dc.description.abstract Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 mg/100g total volatile bases nitrogen (TVB-N), 2.9 mg/100g trimethylamine, 7.1, proteolytic activity index, 3.3% hydrolysis degree, 2.6 mg malonaldehyde/kg (TBA test) and 22.4 g KOH/100g total ester index. Water activity (Wa) values suggest osmotic equilibrium at 8th week (0.743±0.007). Physicochemical changes when fillets were vacuum-packed and stored for 14 weeks at 8°C/20°C were 32.4 / 75.7 TVB-N; 3.3 / 4.2 mg trimethylamine /100g; 9.8 /13.2 proteolytic activity index; 4.2 / 7.4% hydrolysis degree; 17.9/6.5 mg malonaldehyde/kg; and 20.1 / 21.7 total ester index respectively. Sensory scores corresponded to attractive reddish color and soft pleasant aroma of the product until 18th week at both temperatures, at the end of the study unpleasant odors corresponding to non-typical ripened fish (particularly in samples stored at 20°C) affected adversely the acceptability of the product for human consumption.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1080/23311932.2018.1549194
dc.identifier.uri https://hdl.handle.net/20.500.12390/1315
dc.language.iso eng
dc.publisher Informa UK Limited
dc.relation.ispartof Cogent Food & Agriculture
dc.rights info:eu-repo/semantics/openAccess
dc.subject Vacuum package
dc.subject Engraulis ringens es_PE
dc.subject Ripening process es_PE
dc.subject Anchovy es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.01.03
dc.title Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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