Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

Detalhes bibliográficos
Autor(a) principal: Yeannes,Maria Isabel
Data de Publicação: 2008
Outros Autores: Casales,Maria Rosa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400006
Resumo: Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.
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spelling Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating processanchovymarinatingprocessingeffectsMarinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400006Food Science and Technology v.28 n.4 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000400006info:eu-repo/semantics/openAccessYeannes,Maria IsabelCasales,Maria Rosaeng2009-02-06T00:00:00Zoai:scielo:S0101-20612008000400006Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-02-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
title Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
spellingShingle Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
Yeannes,Maria Isabel
anchovy
marinating
processing
effects
title_short Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
title_full Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
title_fullStr Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
title_full_unstemmed Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
title_sort Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
author Yeannes,Maria Isabel
author_facet Yeannes,Maria Isabel
Casales,Maria Rosa
author_role author
author2 Casales,Maria Rosa
author2_role author
dc.contributor.author.fl_str_mv Yeannes,Maria Isabel
Casales,Maria Rosa
dc.subject.por.fl_str_mv anchovy
marinating
processing
effects
topic anchovy
marinating
processing
effects
description Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.
publishDate 2008
dc.date.none.fl_str_mv 2008-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400006
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400006
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612008000400006
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.28 n.4 2008
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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