Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
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...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/2611 |
| Acceso en línea: | http://hdl.handle.net/11336/2611 |
| Access Level: | acceso abierto |
| Palabra clave: | SALTED RIPENED FISH HALOPHILIC BACTERIA LIPOLYSIS PROTEOLYSIS TMAO REDUCTION https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | 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. |
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