| 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 |
