Published December 24, 2012
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Research of the Main Indexes of Freshness Anchovy (Engraulis engrasicolus Linnaeus, 1758) and Sardines (Sardina pilchardus Walbaum 1792) of Mediterranean
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Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post-mortem there was a significant increase.
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References
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