Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C-Reference-Cited by-同舟云学术

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

Published:2018-01-01 Issue:1 Volume:4 Page:1549194
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Rojas-De-Los-Santos Estrellita¹^ORCID,Valverde-Vera Verónica¹^ORCID,Del-Aguila-Moyano Stephanie¹^ORCID,Vela-Rosas Jessica¹^ORCID,Molleda-Ordoñez Andrés²,Ayala-Galdos María³⁴^ORCID,Albrecht-Ruiz Miguel³^ORCID

Affiliation:

1. CITE-Pequero Callao, Área de Curados y Fermentados, Carretera a Ventanilla km 5,2, Callao, Perú

2. Universidad Nacional Agraria La Molina, Facultad de Ingeniería Pesquera, Lima, Perú

3. Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica (DIDITT), Instituto Tecnológico de la Producción (ITP), Carretera a Ventanilla km 5,2, Callao, Perú

4. Universidad Nacional Federico Villarreal, Lima, Perú

Funder

CIENCIACTIVA—Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://tandfonline.com/doi/pdf/10.1080/23311932.2018.1549194

Reference31 articles.

1. Beirão, L. (1976). Parâmetros de avaliação da fermentação de sardinha (Sardinella brasiliensis) no processo de anchovagem (Tesis Magister). Universidade Estadual de Campinas, Brasil.

2. Chymotrypsin and general proteolytic activities in muscle of Engraulis encrasicolus and Engraulis anchoita during the ripening process

3. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes

4. Clancy, G. S., Beames, R. M., Higgs, D. A. & Donsanjh, B. S. (1995). Effect of methodology on the determination of total volatile nitrogen and trimethylamine levels in previously frozen pacific herring (Clupea harengus pallasi) stores at 2–5°C for up to 15 days. Can. Tech. Rep. Fish. Aquat. Sci. 2047: 10 p.

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