Sardine ripening: evolution of enzymatic, sensorial and biochemical aspects

摘要

In recent years sardine (Sardina pilchardus) has been used in Portugal to produce ripened fish due to the lack of anchovy (Engraulis encrasicholus). Some differences between the products prepared from these species can be found but they present close sensorial characteristics. Fresh fish is usually utilised in industry, however, the use of frozen fish is very convenient by commercial reasons and ready availability.