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marination, anchovies, quality control, TVB-N, TMA, biogenic amines, lemon juice


This paper investigates the qualitative changes (physical, biochemical, microbiological and sensory) in anchovy fillets during the maturation, in a marinade made from fresh lemon juice and olive oil with the addition of acetic acid. Marination was carried out at 4°C and it required 7 days until sensory acceptability of the product was achieved. At marination end point, a pH value of 4.2, a w of 0.85 and NaCl content of 4% were measured for the products. Volatile and non-volatile amines were extracted from the marinated anchovy fillets, and the detected concentration implies that the accumulation of these components during processing was weak ( <14 mg TVB-N/100g, <0.5 mg TMA/100 g, <30 mg biogenic amines/kg). The lemon juice showed good preservative effect, it reduced the bacterial count in the products, while the addition of 0.5% acetic acid improved the sensory attributes of the product.
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