Influence de paramètres technologiques sur les propriétés sensorielles de semi-conserves d'anchois à l'huile

As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy. Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture. This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study. Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics. With regard to others factors; it was not possible to get clear conclusions, in the conditions of the study.