Mostrar el registro sencillo del ítem
dc.contributor.author
Czerner, Marina
dc.contributor.author
Tomás, Mabel Cristina
dc.contributor.author
Yeannes, Maria Isabel
dc.date.available
2021-07-06T11:30:59Z
dc.date.issued
2010-08
dc.identifier.citation
Czerner, Marina; Tomás, Mabel Cristina; Yeannes, Maria Isabel; Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 4; 8-2010; 609-615
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/135527
dc.description.abstract
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 lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg−1 fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a* value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COLOUR
dc.subject
FATTY ACID PROFILE
dc.subject
LIPID OXIDATION
dc.subject
RIPENED ANCHOVY
dc.subject
SENSORIAL ASSESSMENT
dc.subject
TBARS
dc.subject.classification
Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-06-30T13:33:31Z
dc.identifier.eissn
1097-0010
dc.journal.volume
91
dc.journal.number
4
dc.journal.pagination
609-615
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of the Science of Food and Agriculture
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4221
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.4221
Archivos asociados