Approche microbiologique de l'anchoitage.

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Identifiant documentaire 9-1825
Identifiant OAI oai:archimer.ifremer.fr:1825
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Auteur(s): Campello, Francois
Mots clés France MED Engraulis encrasicolus Clupeidae Pisces Microorganisms Microbiology Organoleptic properties Curing Processing fishery products
Date de publication 01/12/1983
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Langue fre
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Source Revue des Travaux de l'Institut des Pêches Maritimes (0035-2276) (ISTPM), 1983-12 , Vol. 47 , N. 3-4 , P. 217-226
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Description
The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.
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