Consulta: creatorFacets:"Cruz,Ana Maria Paschoal da"
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Data/hora: 09/06/2024 10:24:43

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies
Provedor de dados: 63
Autores: Oetterer,Marília; Perujo,Sérgio Daniel; Gallo,Cláudio Rosa; Arruda,Lia Ferraz de; Borghesi,Ricardo; Cruz,Ana Maria Paschoal da.
Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Seafood; Fermented fish; Cured process.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000300015