Abstract
SummaryThe changes of free fatty acids (FFA) during the ripening of salted anchovy was studied. In the course of the curing process, the content of free fatty acids (FFA) in the muscle increased fifteen‐fold, mostly in the first 100 days of the process. Each sample was subjected to sensory evaluations. A high correlation between FFA contents and sensory scores was found. Therefore the determination of FFA is proposed as an objective index to assess the ripening of salted anchovies.
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