Title: Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)
Abstract: Quality characteristics of anchovy (Engraulis encrasicolus, L.) as raw material for marination process and qualitative changes in the anchovy fillets during marinating were studied. For this purpose, quality parameters of cold anchovy marinade during preparation, ripening and storage at +4(±2) °C were determined. Marinating bath was prepared from lemon juice, alcoholic vinegar and olive oil. To better understand marinating effect data on the chemical composition of raw, cured and marinated anchovy fillets, NaCl content, pH and water activity in the products were determined, followed by the sensory assessment of marinated anchovies, changes in biochemical parameters (volatile basic nitrogen, trimethylamine nitrogen and biogenic amines) and characteristic microbial flora, as well as degree of lipid oxidation during production and storage. In addition, optimization of HPLC methods for determination and quantification of biogenic amines in fish and fishery products were conducted.
Publication Year: 2010
Publication Date: 2010-12-22
Language: en
Type: dissertation
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot