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Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)
(2002)Influence of raw fish quality on the sensorial, physicochemical, and microbiological characteristics as related to ripening of salted anchovies has been studied. Raw fish remained iced for 4 d and ... -
Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies
(1999)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 ...