WASET
	%0 Journal Article
	%A G.R.A. Alberio and  D. Scalone and  G. Spagna
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 72, 2012
	%T Research of the Main Indexes of Freshness Anchovy (Engraulis engrasicolus Linnaeus, 1758) and Sardines (Sardina pilchardus Walbaum 1792) of Mediterranean
	%U https://publications.waset.org/pdf/10098
	%V 72
	%X Anchovy (Engraulis Encrasicholus) and sardine
(Sardina Pilchardus) are blue fishes linked to our alimentary tradition
of Mediterranean. In our work, particularly, we tested for the first
time physical and enzymatic methods to verify the freshness of
species of blue fish, anchovy and sardine of Mediterranean. In
connection with to the lowering of the pH after post-mortem stage we
assisted to a increase in proteolytic activity of calpaine and catpsine.
Already after 2 h in post-mortem there was a significant increase.
	%P 1160 - 1162