“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS

Abstract

The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to use. Results showed a high TVN level also at initial steps of ripening period. The fatty acid content showed a high presence of polunsatured acids also in finished product.

Keywords

• Anchovies
• TVN
• TMA
• fatty acid