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Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the end product

Poligne I., Collignan A.. 2000. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 33 (3) : p. 202-209.

DOI: 10.1006/fstl.2000.0635

Anchovy fillets were simultaneously salted and pickled by soaking in acid and salt mixed solutions at low temperature. Three different acidic solutes were tested (acetic acid; gluconic acid, both acetic and gluconic acids). The process was optimized to obtain the same final characteristics in terms of salt content and pH for the three different end-products. A comparative study was performed to evaluate. the influence of the type of acid on the microbial, physicochemical and sensory qualities of the product after pickling and during storage. The use of bath acetic and gluconic acids is an interesting option to moderate Your and salty taste, in response to current consumer expectations without affecting the product decontamination level and shelf-life. (Résumé d'auteur)

Mots-clés : anchois; marinage; acide acétique; acide organique; qualité; aptitude à la conservation; salinité

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