Results 171 to 180 of about 1,656 (187)

Chymotrypsin and general proteolytic activities in muscle of Engraulis encrasicolus and Engraulis anchoita during the ripening process

European Food Research and Technology, 2000
During fish ripening, biochemical changes occur that give rise to the organoleptic properties characteristic of the product. Enzymes play a key role in this ripening process, although it is not known exactly which enzymes are involved. We investigated the effects of the gutting method (nobbing only, or nobbing and butterflying) and addition of ...
I. Besteiro, C. J. Rodríguez, C. Pascual   +2 more
openaire   +1 more source

Egg cannibalism in the northern population of the Argentine anchovy, Engraulis anchoita (Clupeidae)

Fisheries Research, 2007
Abstract Cannibalism by Engraulis anchoita on their eggs was investigated on the spring spawning ground of the northern population of the species during the 1993–1999 period. Egg distribution was patchy and egg cannibalism was only found in a limited number of fish. The maximum number of eggs found in a single stomach analyzed was 433.
Marcelo Pájaro, Jéssica Curelovich, Gustavo J. Macchi   +2 more
openaire   +1 more source

Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination

Journal of Aquatic Food Product Technology, 2002
ABSTRACT In this work the physical and chemical changes promoted by the marinating process in anchovy fillet during brining and marinating stages were studied. During the marinating stage a diffusion of acetic acid and sodium chloride takes place into the tissue of fish flesh until a balanced concentration is reached.
A. I. Cabrer, M. R. Casales, M. I. Yeannes   +2 more
openaire   +1 more source

ELABORATION OF ANCHOITA (ENGRAULIS ANCHOITA) MEATBALLS

2021
Juliana Machado Latorres, Marina Mitterer-Daltoé, Maria Isabel Queiroz   +2 more
openaire   +1 more source

FECUNDIDAD DE LA ANCHOITA ENGRAULIS ANCHOITA HUBBS Y MARINI1935 PROVENIENTE DE LA PESCA COSTERA MARPLATENSE EN OCTUBRE DE 1987

Biologia Pesquera
En el presente trabajo se determina la fecundidad de Engraulis anchoita sobre la base de muestras provenientes de la costa marplatense (38°S57°W) obtenidas en octubre de 1987. Se extrajeron las gónadasde 190 hembras fijándolas en formol 10%, luego se incluyeron en parafina y se colorearon con hematoxilina-eosina.
Elena B. Louge, Haraldo E. Christiansen
openaire   +1 more source

Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids

Food Hydrocolloids, 2014
Meritaine da Rocha, Márcia Regina Loiko, Eduardo César Esar Tondo   +2 more
exaly  

Distribution and abundance of South-west Atlantic anchovy spawners (Engraulis anchoita) in relation to oceanographic processes in the southern Brazilian shelf

Fisheries Oceanography, 1995
Kevin H Wong
exaly  

Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis anchoita) by SPME-GC-MS

2014
Leila Q. Zepka, Roger Wagner, Eduardo Jacob-Lopes, Marina M. Daltoé, Andriéli B. Santos, Aiana F. Torri, Jossiê Z. Donadel, Maria I. Queiroz   +7 more
openaire   +1 more source

Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination

Journal of Aquatic Food Product Technology, 2002
María Isabel Sabel Yeannes
exaly  

Trophic position of Argentine anchovy (Engraulis anchoita) larvae through the analysis of stable isotopes

2021
Souto, Marina Do, Capitanio, Fabiana L., Galván, David E, Macchi, Gustavo, Diaz, Marina Vera   +4 more
openaire   +1 more source