The salting-ripening of anchovy generates a large volume of residues that are discarded due to its high NaCl content. In this study, these residues are characterized and the suitability of desalination by immersion is assessed. Single-stage, using 0, 1, 3 and 5 %w/w NaCl solutions, and 3-stage (freshwater) desalting treatments were applied. The untreated residues presented a NaCl content of 17.6–55.9 g/100 g (%), with 12.8–14.8% of proteins and 2.4–3.5% of lipids. PUFAs fraction represented 9.8 and 20.3%, mainly comprised by EPA and DHA. 3-stage desalting treatment was more effective than the single-stage process for reducing NaCl content, reaching a final value of 1.6% in shorter time. The protein, lipids and PUFA final contents ranged fro...
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered...
The production of heavy salted cod (bacalao) has changed from being a single-step process salting to...
Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 m...
The effects of salting-ripening, canning and marinating processes on chemical composition and fatty ...
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier s...
Several studies are conducted to reduce the salt and various strategies are being developed for this...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
Codfish is worldwide mostly consumed salt-cured due to the highly appreciated sensory characteristic...
Dried salted anchovy is a rich source of protein which is processed by boiling, salting and drying. ...
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered...
The aim of this study is to prompt the recovery of industrial byproducts through the production of n...
In the North Atlantic countries, salting and drying of cod and other fish species has been practiced...
13 pages, 3 figures, 5 tables[EN] The process of preparation of anchovy from fresh and presalted fis...
In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was acc...
The aim of this research was to isolate of whitemouth croaker and argentine anchovy protein by acid ...
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered...
The production of heavy salted cod (bacalao) has changed from being a single-step process salting to...
Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 m...
The effects of salting-ripening, canning and marinating processes on chemical composition and fatty ...
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier s...
Several studies are conducted to reduce the salt and various strategies are being developed for this...
The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from r...
Codfish is worldwide mostly consumed salt-cured due to the highly appreciated sensory characteristic...
Dried salted anchovy is a rich source of protein which is processed by boiling, salting and drying. ...
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered...
The aim of this study is to prompt the recovery of industrial byproducts through the production of n...
In the North Atlantic countries, salting and drying of cod and other fish species has been practiced...
13 pages, 3 figures, 5 tables[EN] The process of preparation of anchovy from fresh and presalted fis...
In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was acc...
The aim of this research was to isolate of whitemouth croaker and argentine anchovy protein by acid ...
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered...
The production of heavy salted cod (bacalao) has changed from being a single-step process salting to...
Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 m...