Development of quality index method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods

Food Science and Technology International

Volumn 18, Issue 4, 2012, Pages 339-351

  Massa, A E ^a,b   Manca, E ^b   Yeannes, M I ^a,c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INSTITUTO NACIONAL DE INVESTIGACIÓN Y DESARROLLO PESQUERO INIDEP   (Argentina)

^c UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Engraulis anchoita; ice storage; quality index method scheme; shelf life

Indexed keywords

BASIC NITROGEN; CHEMICAL COMPOSITIONS; CHEMICAL INDICES; ENGRAULIS ANCHOITA; ICE STORAGE; LINEAR RELATIONSHIPS; PROTEIN SOURCES; QUALITY INDEX METHODS; QUALITY INDICES; SHELF LIFE; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; UPPER LIMITS;

POLYUNSATURATED FATTY ACIDS; QUALITY ASSURANCE;

ICE;

OMEGA 3 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARGENTINA; ARTICLE; ATLANTIC OCEAN; COLD; FISH; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SEA FOOD; SEASON; SENSATION; STANDARD;

ANIMALS; ARGENTINA; ATLANTIC OCEAN; COLD TEMPERATURE; FATTY ACIDS, OMEGA-3; FISHES; FOOD INSPECTION; FOOD STORAGE; HUMANS; ODORS; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SEAFOOD; SEASONS; SENSATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84865006413     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428014     Document Type: Article

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