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Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies
 
Hernández Herrero, María Manuela ; Roig Sagués, Artur ; López-Sabater, Emilio ; Rodríguez Jerez, José Juan ; Mora Ventura, María Teresa
1999

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Enllaç permanent: http://hdl.handle.net/10854/3047
 
Versió de l'editor: https://doi.org/10.1111/j.1365-2621.1999.tb15897.x
 

Abstract

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. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide ...»»»»
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. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening.^^^^

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Article

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(c) Wiley [The definitive version is available at www3.interscience.wiley.com]

Citation:

Hernandez-Herrero, M. M., Roig-Sagues, A. X., Lopez Sabater, E. I., Rodriguez-Jerez, J. J., & Mora-Ventura, M. T. (1999). Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies. Journal of Food Science, 64(2), 344-347.