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Patrón de deterioro de anchoveta peruana (Engraulis ringens) almacenada a temperatura de refrigeración |
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Titel: |
Patrón de deterioro de anchoveta peruana (Engraulis ringens) almacenada a temperatura de refrigeración |
Auteur: |
Albrecht Ruiz, M. Ayala , M. E. Carbajal , M. Plácido , M. Salas , A. |
Verschenen in: |
Ciencia y tecnologia alimentaria |
Paginering: |
Jaargang 3 (2001) nr. 3 pagina's 161-168 |
Jaar: |
2001 |
Inhoud: |
Peruvian anchovy (Engraulis ringens) is one of the most abundant species in the South Pacific Ocean. In Peru, it is used for fish flour and oil production. Due to the interest of the market to use it for direct human consumption, a shelf life study of the species at 9±1°C was conducted. Sensory tests showed acceptability limit of samples at 18 h of storage with chemical indexes of 4.6 mg histamine/100 g, 10 mg/100 g N-VB, 13.3 % K value and a psychrotroph count of 6.3 x 106 UFC/g. While the reference samples (not refrigerated) were unacceptable at 8 h of storage with 3.9 mg histamine/100 g, 11.5 mg/100 g N-VB, 20% K value and a psychrotroph microorganisms count of 106 UFC/g. © 2001 Altaga. all rights reserved. |
Uitgever: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos (provided by DOAJ) |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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