Influenza delle condizioni di conservazione sulla qualità e sulla stabilità nel tempo di filetti di alici sott’olio.

The overall quality of semi-preserved anchovy fillets in oil is strongly dependent on the quality of the catch as well as on the manufacturing processes adopted by the fishing industry. The enzymatic processes underlying the fish ripening tend to remain also during the storage, especially if holding temperatures and packaging materials are inappropriate, thus being potentially responsible for the rapid loss of the sensorial properties of the fish product. In the present work the modification over time of different qualitative parameters of samples of anchovy fillets in oil stored in different packaging materials (glass and plastic) and at different temperatures (18 and 28°C) was instrumentally evaluated. The exposure to high temperature determined a rapid and widespread deterioration of the anchovy fillets, while no significant packaging-dependent modification of the organoleptic quality of the fish were identified.