Studies on some factors affecting the quality of salted anchovy?
Mahmoud, Awad; Kamal Mostafa, Mostafa; Jerez, Jose Juan Rodriguez
ISBN 10: 3639715551 ISBN 13: 9783639715552
Edité par VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
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pp. 140. N° de réf. du vendeur 26128122073
Synopsis :
Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period “marketing” at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation.
À propos de l?auteur: Name: Awad A. E. Mahmoud Nationality:Egyptian Date of Birth: 01/ 02/ 1963Category: Head of Food Science & Technology Department, faculty of Agriculture, Fayoum University, Egypt.
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Titre : Studies on some factors affecting the ...
Éditeur : VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG
Date d'édition : 2014
Reliure : Couverture souple
Etat : New
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Studies on some factors affecting the quality of salted anchovy¿
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Scholars\' Press, 2014
ISBN 10 : 3639715551
ISBN 13 : 9783639715552
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mahmoud AwadName: Awad A. E. Mahmoud Nationality:Egyptian Date of Birth: 01/ 02/ 1963Category: Head of Food Science & Technology Department, faculty of Agriculture, Fayoum University, Egypt.Ripened semi-preserved anchovies are pr. N° de réf. du vendeur 4999611
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Studies on some factors affecting the quality of salted anchovy¿ | Anchovies as Semi-preserved salted fish
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Taschenbuch. Etat : Neu. Studies on some factors affecting the quality of salted anchovy¿ | Anchovies as Semi-preserved salted fish | Awad Mahmoud (u. a.) | Taschenbuch | 140 S. | Englisch | 2014 | Scholars' Press | EAN 9783639715552 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. N° de réf. du vendeur 105259331
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Studies on some factors affecting the quality of salted anchovy¿ : Anchovies as Semi-preserved salted fish
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period marketing at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation. N° de réf. du vendeur 9783639715552
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Studies on some factors affecting the quality of salted anchovy¿
Edité par
Scholars' Press Mai 2014, 2014
ISBN 10 : 3639715551
ISBN 13 : 9783639715552
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period marketing at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation. 140 pp. Englisch. N° de réf. du vendeur 9783639715552
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Studies on some factors affecting the quality of salted anchovy¿
Edité par
Scholars' Press Mai 2014, 2014
ISBN 10 : 3639715551
ISBN 13 : 9783639715552
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. Neuware -Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period ¿marketing¿ at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 140 pp. Englisch. N° de réf. du vendeur 9783639715552
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