Etude de la fraction azotee soluble de l'anchois sale en cours de maturation

Different parameters have been followed regularly at various times of anchovy (Engraulis encrasicholus ) ripening. Concentration in NaCl and water content as well as values of water activity and pH are constant and remain quite stable during the entire study period. The relatively acid pH value and the quite low measured water activity level created good conditions for preventing microbial putrefaction at room temperature. The free amino acids and non proteinaceous nitrogen increase indicated the modifications occurring in muscular proteins. These changes resulted in an important proteolytic activity modulated by the medium conditions, especially; pH, temperature and ionic strength. The enzymatic activity slowed down regularly with time but was not negligible after a ripening period of 3 months. The maturation of anchovy flesh corresponds in fact to a slow and partial proteolysis. A good correlation can be made between the measural proleolytic activity levels and the organoleptic score of different samples ripened at various temperatures. The temperature factor, by modulating the proteolysis, influences the ripening time which can be simply reduced.