Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

Hernández Herrero, María Manuela; Roig Sagués, Artur; López-Sabater, Emilio; Rodríguez Jerez, José Juan; Mora Ventura, María Teresa

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dc.contributor	Universitat de Vic. Escola Politècnica Superior
dc.contributor.author	Hernández Herrero, María Manuela
dc.contributor.author	Roig Sagués, Artur
dc.contributor.author	López-Sabater, Emilio
dc.contributor.author	Rodríguez Jerez, José Juan
dc.contributor.author	Mora Ventura, María Teresa
dc.date.accessioned	2014-05-16T10:22:47Z
dc.date.available	2014-05-16T10:22:47Z
dc.date.created	1999
dc.date.issued	1999
dc.identifier.citation	Hernandez-Herrero, M. M., Roig-Sagues, A. X., Lopez Sabater, E. I., Rodriguez-Jerez, J. J., & Mora-Ventura, M. T. (1999). Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies. Journal of Food Science, 64(2), 344-347.	ca_ES
dc.identifier.issn	0022-1147
dc.identifier.uri	http://hdl.handle.net/10854/3047
dc.description.abstract	In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening.	ca_ES
dc.format	application/pdf
dc.format.extent	4 p.	ca_ES
dc.language.iso	eng	ca_ES
dc.publisher	Institute of Food Technologists	ca_ES
dc.rights	(c) Wiley [The definitive version is available at www3.interscience.wiley.com]
dc.subject.other	Anxoves	ca_ES
dc.subject.other	Aliments -- Conservació	ca_ES
dc.subject.other	Oxidació	ca_ES
dc.title	Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies	ca_ES
dc.type	info:eu-repo/semantics/article	ca_ES
dc.identifier.doi	https://doi.org/10.1111/j.1365-2621.1999.tb15897.x
dc.relation.publisherversion	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1999.tb15897.x/abstract
dc.rights.accessRights	info:eu-repo/semantics/closedAccess	ca_ES
dc.type.version	info:eu-repo/publishedVersion	ca_ES
dc.indexacio	Indexat a SCOPUS
dc.indexacio	Indexat a WOS/JCR	ca_ES