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 ...

In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. ...