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

Abstract

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. Most changes in the components of the fillet occurred in the first 24 hours being called by the authors “variable grade period” in contrast with “constant grade period” that occurred at the end of the marinating process. The sensorial score of full marinating was reached at nine days, when the structural changes had concluded.