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New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
(Springer Tokyo, 2020-08)
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this ...
Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
(John Wiley & Sons Ltd, 2010-08)
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by ...
Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
(Haworth Press Inc, 2013-01-31)
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 ...
Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
(Taylor & Francis, 2015-11)
The effects of salting-ripening, canning and marinating processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita) were evaluated (p = 0.01), with emphasis on long-chain polyunsaturated fatty ...
Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production
(Elsevier Science, 2018-08)
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their ...
Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
(Elsevier Science, 2021-05)
High histamine content in salted-ripened fish results in food safety detriment. The present study focused on the assembly of mixed cultures from halophilic prokaryotes isolated during salting-ripening anchovy process in ...
Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds
(Elsevier Science, 2021-10)
The salting-ripening of anchovy generates a large volume of residues that are discarded due to its high NaCl content. In this study, these residues are characterized and the suitability of desalination by immersion is ...