6533b870fe1ef96bd12cf669

RESEARCH PRODUCT

Freshness Indexes of Anchovies and Sardines of Mediterranean Sea

Gra AlberioD ScaloneR PalmeriG. SpagnaAldo Todaro

subject

Engraulis encrasicholus Sardina pilchardus freshness index rigor.Settore AGR/15 - Scienze E Tecnologie Alimentari

description

Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post- mortem there was a considerable increase.

yearjournalcountryeditionlanguage
2012-01-01
http://hdl.handle.net/10447/78635