“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
M. Panzardi, R. Marrone, L. Vollano and 3 more
Italian Journal of Food Safety · 2009
doi:10.4081/ijfs.2008.3.15 (opens in a new tab)
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Abstract
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.
Abstract licence: CC BY-NC
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