E-resources
Peer reviewed
-
Fiorile, Giovanni; Puleo, Sharon; Ferraioli, Annachiara; Cantone, Alessandra; Valentino, Vincenzo; De Filippis, Francesca; Torrieri, Elena; Di Monaco, Rossella
International journal of food science & technology, 05/2024, Volume: 59, Issue: 5Journal Article
Summary The European anchovy ( Engraulis encrasicolus ) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA + ) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA + technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA + after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage.
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.