Data/hora: 02/06/2024 13:43:52

Provedor de dados: | 5
País: | France
Título: | Approche microbiologique de l'anchoitage.
Autores: | Campello, Francois.
Data: | 1983-12
Ano: | 1983
Palavras-chave: | France; MED; Engraulis encrasicolus; Clupeidae; Pisces; Microorganisms; Microbiology; Organoleptic properties; Curing; Processing fishery products.
Resumo: | The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.
Tipo: | Text
Idioma: | Francês
Identificador: | http://archimer.ifremer.fr/doc/1983/publication-1825.pdf
Editor: | ISTPM
Relação: | http://archimer.ifremer.fr/doc/00000/1825/
Formato: | application/pdf
Fonte: | Revue des Travaux de l'Institut des Pêches Maritimes (0035-2276) (ISTPM), 1983-12 , Vol. 47 , N. 3-4 , P. 217-226
Fonte: | Ifremer