%0 Journal Article
%T ¡°LA COLATURA DI ALICI CETARESE¡±: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
%A M. Panzardi
%A R. Marrone
%A L. Vollano
%A G. Colarusso
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2008.3.15
%X The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to use. Results showed a high TVN level also at initial steps of ripening period. The fatty acid content showed a high presence of polunsatured acids also in finished product.
%K Anchovies
%K TVN
%K TMA
%K fatty acid
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1413