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Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice


, : Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17(7): 564-569

A quality index method and a sensory scheme were developed to assess raw and cooked Mediterranean anchovies (Engraulis encrasicholus), respectively. Fresh anchovies were stored in ice for 7 days in three trials. The changes in sensory punctuations showed satisfactory correlations with time of storage.

US$19.90

DOI: 10.1016/j.foodcont.2005.02.016


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