Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Food Science and Technology (Campinas)

María Eugenia Capaccioni²  María Rosa Casales¹  María Isabel Yeannes¹ 

[1] ,Comisión de Investigaciones Científicas de la Provincia de Buenos Aires,Argentina

关键词: anchovy;    marination stage;    marinating solution;    fish ratio;    agitation;    anchoita;    marinado;    proporção solução;    pescado na marinação;    agitação;   

DOI  :  10.1590/S0101-20612011000400009

来源: SciELO

【 摘 要 】

The aims of this research were to determine the effect of different conditions of the marination stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating process of anchovy (Engraulis anchoita). Different solution:fish ratios and the agitation effect during this stage were analyzed. The ratios used were: 0.77:1, 3:1 and 10:1 (with and without agitation). An increase of marinating solution:fish ratio causes a higher speed of acid and salt penetration The product obtained with the 10:1 ratio had a dry and fibrous texture and a slightly salty taste. Salt concentration was statistically significantly lower (p < 0.01) in the samples with agitation. Agitation did not influence the acid uptake, and the salt penetration speed decreased, but rancidity was detected in this product. The ratio 3:1 decreases the marinating time without damaging sensory attributes and can be used in the fish marinating process.

【 授权许可】

CC BY   
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