Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)



    1. Author Filsinger is affiliated with lnstituto National de Tecnología Industrial, Centro de lnvestigaciones de Tecnología Pesquera (CITEP), Marcelo T. de Alvear 1168, 7600 Mar del Plata, Argentina.
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  • The author thanks La Campagnola S.A., Mar del Plata and Mr. Mario Iribarren for providing the facilities for the initial stages of anchovy salting.


The effect of pressure on the salting and ripening process of anchovies was studied. Salt and water were determined throughout the process to establish the dynamics of salt penetration. The ripening of anchovies was evaluated by means of the total ester index and sensory assessments. The best quality product corresponded to an intermediate pressure of 131.5 g/cm2. Salt penetration and ripening was intermediate between the other two samples. Higher pressure increased salt penetration and diminished ripening velocity. These products, however, did not possess the best sensory characteristics. Lower pressure changed the ripening process and yielded an over-ripe product.