Inactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product
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- 作者：Aniello Anastasioa ; Giorgio Smaldonea ; Domenico Cacaceb ; Raffaele Marronea ; raffaele.marrone@unina.it" class="auth_mail" title="E-mail the corresponding author ; Andrea Lo Voib ; Mario Santoroc ; Giuseppe Cringolia ; Edoardo Poziod
- 关键词：Anisakis pegreffii ; Anchovy ; Salting process ; Anisakiasis ; Food safety ; TVB-N ; aw ; NaCl ; WPS
- 刊名：Food Control
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：64
- 期：Complete
- 页码：115-119
- 全文大小：499 K
文摘
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Anisakiasis is an important food-borne disease due to the consumption of raw fish.
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A 21% salt concentration kills Anisakis pegreffii larvae in fish fillets in 15 days.
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Salting process causes structural damage of the A. pegreffii larval cuticle.