THE DETERMINATION OF SOME CHEMICAL PARAMETERS AND COLOR CHANGES OF ANCHOVY (Engraulis encrasicolus L. 1758) DURING THE MARINATION PROCESS
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چکیده
منابع مشابه
Seasonal changes in proximate composition of anchovy (Engraulis encrasicolus, L.) from the central Adriatic
Anchovy (Engraulis encrasicolus, L.) is the only European representative of the Engraulidae family and it is an endemic species of the Mediterranean-Atlantic region. It belongs to the group of small pelagic fish, caught along the Mediterranean shores and widely spread in the Adriatic Sea. The migration of anchovies from coastal regions towards open sea waters is related to their age and size, t...
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The morphologic and genetic variations of Engraulis encrasicolus (L. 1758) were studied based on morphometric, meristic and allozyme analyses. Samples were collected throughout the Black, Marmara and Aegean Seas. Discriminant function analysis of both morphometric and meristic characters indicated the existence of four morphologically differentiated groups of E. encrasicolus. The Aegean Sea and...
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Structure and spectral sensitivity of photoreceptors of two anchovy species: Engraulis japonicus and Engraulis encrasicolus
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Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a ...
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ژورنال
عنوان ژورنال: GIDA / THE JOURNAL OF FOOD
سال: 2018
ISSN: 1300-3070
DOI: 10.15237/gida.gd18051