Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

Food Science and Technology (Campinas)

Maria Isabel Yeannes¹  Maria Rosa Casales¹ 

[1] ,Universida Nacional de Mar del Plata Consejo Nacional de Investigaciones Científicas y Técnicas Departamento de Química, Facultad de Ciencias Exactas y NaturalesMar del Plata Bs As ,Argentina

关键词: anchovy;    marinating;    processing;    effects;    anchoita;    marinado;    processamento;    efeitos;   

DOI  :  10.1590/S0101-20612008000400006

来源: SciELO

【 摘 要 】

Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.

【 授权许可】

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