Abstract

TEODORO MAZA RAMIREZ, Santos et al. Effect of flaying and bleeding of anchovy (Engraulis ringens) in sodium citrate solution. Rev. investig. vet. Perú [online]. 2016, vol.27, n.3, pp.427-439. ISSN 1609-9117.  http://dx.doi.org/10.15381/rivep.v27i3.12010.

The short duration of the useful life of frozen anchovy affects the limited use of this product. In the present study the whole anchovy (Engraulis ringens) was flayed, beheaded, gutted and bled in water (Control) and in a solution of 2.5% sodium citrate (Treatment) and subsequently frozen, glazed and stored at -25 °C for 14 months. The peroxide value (PV), acidity (A), fatty acid profile (PAG), thiobarbituric acid (TBARS), heme iron (HH), pH and sensory attributes of the samples were evaluated monthly. The results of the analysis of VP, TBARS, A, pH and sensory analysis showed significant differences (p<0.05) between treatment and control sample, where the sample under treatment showed better conservation features. HH values and PAG had a variable behaviour. The lifespan of the flayed, beheaded and gutted (control and treatment) anchovy was 14 months.

Keywords : sodium citrate; anchovy; Engraulis ringens; flay; bleed; lifespan.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )