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- W745107388 abstract "The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage." @default.
- W745107388 created "2016-06-24" @default.
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- W745107388 date "1970-01-01" @default.
- W745107388 modified "2023-09-28" @default.
- W745107388 title "ENZYME ACTIVITY AND ACIDITY IN VINEGAR PICKLING OF ANCHOVY" @default.
- W745107388 hasPublicationYear "1970" @default.
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