文章基本信息

标题：“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
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作者：M. Panzardi ; R. Marrone ; L. Vollano 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2009
卷号：AIVI - March 2009
期号：3
页码：15-18
DOI：10.4081/ijfs.2009.1413
语种：English
出版社：PAGEPress Publications
摘要：The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to use. Results showed a high TVN level also at initial steps of ripening period. The fatty acid content showed a high presence of polunsatured acids also in finished product.
其他摘要：The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to use. Results showed a high TVN level also at initial steps of ripening period. The fatty acid content showed a high presence of polunsatured acids also in finished product.
关键词：Anchovies;TVN;TMA;fatty acid
其他关键词：Anchovies;TVN;TMA;fatty acid