Data/hora: 09/06/2024 17:41:53

Provedor de dados: | 5
País: | France
Título: | Influence de paramètres technologiques sur les propriétés sensorielles de semi-conserves d'anchois à l'huile
Autores: | Cardinal, Mireille; Cornet, Josiane; Etienne, Monique.
Data: | 1995-07
Ano: | 1995
Palavras-chave: | Anchois; Analyse sensorielle; Technologie; Anchovy; Sensory analysis; Technology.
Resumo: | As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy.  Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture.  This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study.  Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics.  With regard to others factors; it was not possible to get clear conclusions, in the conditions of the study.
Tipo: | Text
Idioma: | Francês
Identificador: | http://archimer.ifremer.fr/doc/00126/23745/21618.pdf
Relação: | http://archimer.ifremer.fr/doc/00126/23745/
Formato: | application/pdf
Fonte: | 1995 Ifremer