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Article . 2013
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Article . 2013
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Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process

descriptionPublicationkeyboard_double_arrow_right Article 31 Jan 2013 Argentina English Publisher:Haworth Press Inc
Authors: Czerner, Marina; Yeannes, Maria Isabel;

handle: 11336/2611

Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process

Abstract

The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process would be dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic and TMAO reductase activities. All this activities would contribute to the development of typical flavour of this product and to the increase of total volatile basis observed during ripening.

Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina

Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina

Country
Argentina
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Keywords

SALTED RIPENED FISH, HALOPHILIC BACTERIA, TMAO REDUCTION, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2, PROTEOLYSIS, LIPOLYSIS

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
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