Comportamento di pesce azzurro mantenuto in miscele di ghiaccio-acqua con e senza sale

Sensory analysis, TVB-N, TBARS and microbiological analyses were performed on anchovies (Engraulis encrasicolus) and pilchards (Sardina pilchardus) stored in mixture of ice and water (in the presence or absence of sodium chloride) in comparison with fish chilled with ice. Fish stored in mixture ice-water maintained a better sensory quality. No significant increasing in lipid oxidation was observed in fish stored in mixture, while in fish stored in flake ice lipid oxidation occurred at a very fast rate. Some salt absorption by the flesh of fish stored in mixture with 1% salt added was observed.