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Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)
Author(s) -
ROLDAN H. A.,
BARASSI C. A.,
TRUCCO R. E.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01817.x
Subject(s) - ripening , engraulis , anchovy , food science , chemistry , fatty acid , biochemistry , biology , fishery , fish <actinopterygii>
Summary The changes of free fatty acids (FFA) during the ripening of salted anchovy was studied. In the course of the curing process, the content of free fatty acids (FFA) in the muscle increased fifteen‐fold, mostly in the first 100 days of the process. Each sample was subjected to sensory evaluations. A high correlation between FFA contents and sensory scores was found. Therefore the determination of FFA is proposed as an objective index to assess the ripening of salted anchovies.