Influence of raw fish quality on the sensorial, physicochemical, and microbiological characteristics as related to ripening of salted anchovies has been studied. Raw fish remained iced for 4 d and samples were periodically taken for processing following traditional methods on d 0 (Extra: high quality fish), 2 (A: medium quality fish) and 4 (B: inedible as human food). The enzymatic activity is not suppressed when the ripening period is completed and alkaline proteinase activity dominates. No statistical differences were observed in the sensory assessment and in the majority of physicochemical and microbiological data obtained during the ripening process. However, differences are observed when raw material is of grade C (low quality fish), especially in the proteinase activity at pH 9.
|Number of pages||10|
|Journal||Journal of Food Science|
|Publication status||Published - Sep 2002|
- Fish quality