ES2458390B1 - Method to reduce sodium by a minimum of 65% when ripening anchovy - Google Patents
Method to reduce sodium by a minimum of 65% when ripening anchovy Download PDFInfo
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- ES2458390B1 ES2458390B1 ES201200922A ES201200922A ES2458390B1 ES 2458390 B1 ES2458390 B1 ES 2458390B1 ES 201200922 A ES201200922 A ES 201200922A ES 201200922 A ES201200922 A ES 201200922A ES 2458390 B1 ES2458390 B1 ES 2458390B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Método para la maduración de la anchoa salada caracterizado por la utilización de una sal hiposódica y un cultivo iniciador que reduce un mínimo del 65% el contenido en peso del sodio en el producto final.Method for ripening salty anchovy characterized by the use of a hyposodic salt and a starter culture that reduces the sodium content by weight of the final product by a minimum of 65%.
Description
La presente invención pertenece al campo de la fabricación alimentaria más concretamente a un método biotecnológico para la reducción de sal en la maduración de la anchoa. The present invention pertains to the field of food manufacturing more specifically to a biotechnological method for salt reduction in anchovy ripening.
La salazón es uno de los métodos más antiguos para preservar los alimentos y todavía hoy en día es ampliamente utilizado. El proceso más usual de salado/madurado de la anchoa (genero Engraulis) puede ser dividido en dos fases: La primera es el salado caracterizado por la penetración de la sal (NaCl mayoritariamente) en la carne del pescado y la eliminación de agua de ésta. El segundo paso es el de la maduración, más lenta que la primera (con plazos de varios meses) que implica diversas transformaciones incluyendo proteólisis, lipolisis y oxidación lipídica. Como resultado de estos cambios el producto adquiere una consistencia firme, color rojizo y textura jugosa. Durante el madurado, las anchoas, son sometidas a una alta concentración de NaC!, baja actividad de agua (aw) y presencia de enzimas microbianos y endógenos. Salting is one of the oldest methods to preserve food and is still widely used today. The most common salting / ripening process of anchovy (Engraulis genus) can be divided into two phases: The first is salting characterized by the penetration of salt (mostly NaCl) in fish meat and the elimination of water from it. . The second step is that of maturation, slower than the first (with several months) that involves various transformations including proteolysis, lipolysis and lipid oxidation. As a result of these changes the product acquires a firm consistency, reddish color and juicy texture. During ripening, anchovies are subjected to a high concentration of NaC !, low water activity (aw) and presence of microbial and endogenous enzymes.
La industria del salazón está buscando mejorar la calidad y los aspectos de salud de sus productos finales, especialmente debido a que el consumo de alimentos está fuertemente relacionado con la salud. El sodio es un elemento nutriente esencial y la necesidad fisiológica de sodio está alrededor de 0,2 mg/día. A pesar de su contribución nutricional, la excesiva ingesta está relacionada con el aumento de la presión arterial o las enfermedades cardiovasculares, de esta forma, las instituciones han marcado objetivos para una reducción en el consumo de sodio en la dieta. La sustitución parcial de NaCI por KCI parece ser la mejor alternativa para reducir el contenido en sodio. De hecho ambas sales tiene propiedades similares y el incremento de potasio puede ayudar a paliar las citadas enfermedades. The salting industry is looking to improve the quality and health aspects of its final products, especially since food consumption is strongly related to health. Sodium is an essential nutrient element and the physiological need for sodium is around 0.2 mg / day. Despite its nutritional contribution, excessive intake is related to the increase in blood pressure or cardiovascular disease, in this way, institutions have set targets for a reduction in sodium intake in the diet. The partial replacement of NaCI with KCI seems to be the best alternative to reduce sodium content. In fact, both salts have similar properties and the increase in potassium can help alleviate the aforementioned diseases.
Hasta hoy, diversos intentos se han realizado para estudiar la posibilidad de reducir el sodio usando mezclas de NaClIKCI principalmente en productos cárnicos, queso y pescado y sus salsas. La literatura científica fija en un ratio 50/50 (NaClIKCI en peso) como la proporción más adecuada en la sal a adicionar en productos madurados en salazón tal y como describe Armenteros en la tesis doctoral "Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales" (2010, Universidad Politécnica de Valencia) sin embargo la patente ES2200644, relacionada con la maduración de la anchoa con bajo contenido en sal, incluye ratio s 33/40 consiguiendo una reducción superior al 50% en sodio y el trabajo científico sobre bacalao salado de Aliño, M. (Development of a low-sodium ready-to-eat desalted codo Journal of Food Engineering 107 ,2011, 304-310) indica que es posible alcanzar ratio s 25/75 o incluso 0/1 00 para este producto. Until today, various attempts have been made to study the possibility of reducing sodium using mixtures of NaClIKCI mainly in meat products, cheese and fish and their sauces. The scientific literature sets a 50/50 ratio (NaClIKCI by weight) as the most suitable proportion in salt to be added in salted products as described by Armenteros in the doctoral thesis "Reduction of sodium in cured loin and ham. Effect on proteolysis and sensory characteristics "(2010, Polytechnic University of Valencia), however, patent ES2200644, related to the maturation of anchovy with low salt content, includes a 33/40 ratio, achieving a reduction of more than 50% in sodium and the scientific work on salted cod by Aliño, M. (Development of a low-sodium ready-to-eat desalted elbow Journal of Food Engineering 107, 2011, 304-310) indicates that it is possible to reach a ratio of 25/75 or even 0/1 00 for this product.
La tecnología del anchoado ha conseguido reducir el contenido en sodio eliminando cloruro sódico en el salado e introduciendo sales orgánicas conservantes o utilizando el proceso de desalado después de la maduración, con la consiguiente pérdida de aromas que eso conlleva. Además, muy pocos cultivos iniciadores se conocen que potencien las características sensoriales y sanitarias del producto madurado. The technology of the anchorage has managed to reduce the sodium content by eliminating sodium chloride in the salty and introducing preservative organic salts or using the desalting process after maturation, with the consequent loss of aromas that entails. In addition, very few starter cultures are known to potentiate the sensory and sanitary characteristics of the ripened product.
Dentro de la microflora de la anchoa, las arqueobacterias extremadamente halófilas pertenecientes a la familia Halobacteriaceae son aisladas habitualmente. El aumento exógeno de Halobacterium salinarum acelera la fermentación de la anchoa durante el proceso de maduración mejorando las cualidades sensoriales y sanitarias tal como indican Akolkar, A.V. en el artículo "Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation" (J ournal of Applied Microbiology 109, 2010, 44-53) Y Aponte, M. en el artículo "Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?" (Letters in Applied Microbiology 51,2010, 697-703). Numerosos trabajos en fonna de patentes se han realizado para introducir cultivos iniciadores en el curado de carnes y pescados como JP2004065092, KR100337229 y KR20110133529. Within the anchovy microflora, extremely halophilic archaebacteria belonging to the Halobacteriaceae family are usually isolated. The exogenous increase in Halobacterium salinarum accelerates the fermentation of anchovy during the ripening process, improving the sensory and sanitary qualities as indicated by Akolkar, A.V. in the article "Halobacterium sp. SP1 (1) as a starter culture for accelerating fish sauce fermentation" (J ournal of Applied Microbiology 109, 2010, 44-53) and Aponte, M. in the article "Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality? " (Letters in Applied Microbiology 51,2010, 697-703). Numerous works in the field of patents have been carried out to introduce starter cultures in the curing of meat and fish such as JP2004065092, KR100337229 and KR20110133529.
Los procesos utilizados hoy en día han logrado una reducción de sodio en el madurado de la anchoa de más del 50% como por ejemplo la patente ES2200644 utilizando para ello sales hipo sódicas. También se han utilizado en la patente KR20030025947 una mezcla de ingredientes para producir salsa de anchoa fermentada baja en sal o un método de desalado en la patente ES2325195 que consiste en lavar la anchoa madurada en agua e introducirle unos minutos en una solución que contiene alguna sal orgánica conservante. Todos estos métodos presentan el inconveniente de contener conservantes o potenciadores de sabor y el último, además, tiene la desventaja de perder muchos aromas disueltos en e1líquido de desalado. The processes used today have achieved a reduction in sodium in the ripening of the anchovy of more than 50% such as the ES2200644 patent using hypo-sodium salts. A mixture of ingredients to produce low salt fermented anchovy sauce or a desalting method in the ES2325195 patent, which consists in washing the ripened anchovy in water and introducing it a few minutes in a solution containing some salt, has also been used in the KR20030025947 patent organic preservative All these methods have the disadvantage of containing preservatives or flavor enhancers and the latter, in addition, has the disadvantage of losing many aromas dissolved in the desalting liquid.
La presente invención trata de resolver los inconvenientes mencionados anterionnente mediante un nuevo método para la maduración de la anchoa salada. The present invention seeks to solve the aforementioned drawbacks by a new method for ripening salty anchovy.
Concretamente, se proporciona un método para la maduración de la anchoa salada que utiliza una sal hiposódica y un cultivo iniciador. Specifically, there is provided a method for ripening salty anchovy that uses a hyposodic salt and a starter culture.
Preferentemente, el método reduce un mínimo del 65% el contenido en peso del sodio en la anchoa madurada. Preferably, the method reduces the sodium content by weight of ripened anchovy by a minimum of 65%.
En una posible realización, el método comprende las etapas de: In a possible embodiment, the method comprises the steps of:
-Presalar la anchoa con una cantidad de salmuera de aproximadamente 25% (P/p) de salinidad con una sal hipo sódica hasta que se fonne una salmuera mezclada con escamas. -Prestel the anchovy with an amount of brine of approximately 25% (P / p) of salinity with a hypo-sodium salt until a brine mixed with scales is formed.
-Lavar el producto resultante de la etapa anterior en salmuera hipo sódica 25% (P/p) de salinidad inoculada con un cultivo iniciador; -Empacar el producto resultante; -Prensar y madurar el producto previamente empacado. -Wash the product resulting from the previous stage in 25% hypo sodium broth (P / p) of salinity inoculated with an initiator culture; -Pack the resulting product; -Press and mature the previously packaged product.
En una posible realización, la sal utilizada comprende en peso entre un 75% y un 100% de KCl y entre un 0% y un 25% de NaCl. In a possible embodiment, the salt used comprises by weight between 75% and 100% KCl and between 0% and 25% NaCl.
En una posible realización, el cultivo iniciador pertenece a la familia Halobacteriaceae. Preferentemente, el microorganismo utilizado es del genero Halobacterium. Más preferentemente, el microorganismo es Halobacterium salinarum. In one possible embodiment, the starter culture belongs to the Halobacteriaceae family. Preferably, the microorganism used is of the genus Halobacterium. More preferably, the microorganism is Halobacterium salinarum.
Las ventajas de la invención se harán evidentes en la descripción siguiente. The advantages of the invention will become apparent in the following description.
En este texto, el término "comprende" y sus variantes no deben entenderse en un sentido excluyente, es decir, estos términos no pretenden excluir otras características técnicas, aditivos, componentes o pasos. In this text, the term "comprises" and its variants should not be understood in an exclusive sense, that is, these terms are not intended to exclude other technical characteristics, additives, components or steps.
Las palabras "aproximadamente", "sustancialmente", "alrededor de", ''unos'', etc. deben entenderse como indicando valores próximos a los que dichos términos acompañen, ya que por errores de cálculo o de medida, resulte imposible conseguir esos valores con total exactitud. Además los términos "bocarte", "anchoa", "pesca" y "pescado" se usan indistintamente en este texto para referirse al mismo tipo de pescado del género Engraulis. The words "approximately", "substantially", "around", '' ones '', etc. they should be understood as indicating values close to which these terms accompany, since due to calculation or measurement errors, it is impossible to achieve those values with total accuracy. In addition, the terms "bocarte", "anchovy", "fishing" and "fish" are used interchangeably in this text to refer to the same type of fish of the Engraulis genus.
La siguiente realización preferida se proporciona a modo de ilustración, y no se pretende que sea limitativo de la presente invención. Además, la presente invención cubre todas las posibles combinaciones de realizaciones particulares y preferidas aquí indicadas. Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. The following preferred embodiment is provided by way of illustration, and is not intended to be limiting of the present invention. In addition, the present invention covers all possible combinations of particular and preferred embodiments indicated herein. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention.
El novedoso método descrito aquí refleja la tecnología utilizada para reducir en más del 65% el contenido en peso del sodio en el producto final respecto al tradicional método de salado/madurado de la anchoa sin introducir ningún aditivo conservante y sin perder aromas propios del madurado en salazón. Para ello, en este proceso se utiliza una sal hipo sódica tanto en el presalado (I) como en el lavado (III) cuya composición porcentual en peso comprende de O a 25% de NaCl y de 75 a 100% de KC1, dependiendo ésta de la calidad sensorial y de la cantidad en sodio del producto final, siendo preferentemente la composición de esta sal de aproximadamente 25% de NaCl y aproximadamente 75% de KCl. Las sales utilizadas pueden ser convencionales, con pureza mayor del 97% como las de la marca Panreac Quimica, S.A o Quality Chemicals, S.L. Además, el pescado se inocula en el proceso de lavado (III) a una concentración aproximada de entre 10 y 106 ufc/g de la bacteria Halobacterium salinarum potenciando las cualidades sensoriales y sanitarias del producto final y mejorando su conservación. The novel method described here reflects the technology used to reduce the weight content of sodium in the final product by more than 65% compared to the traditional salted / ripened anchovy method without introducing any preservative additive and without losing aromas typical of ripening. salting. For this, in this process a hypo-sodium salt is used both in the presalado (I) and in the wash (III) whose percentage composition by weight comprises from O to 25% of NaCl and from 75 to 100% of KC1, depending on this of the sensory quality and the sodium amount of the final product, the composition of this salt being preferably about 25% NaCl and about 75% KCl. The salts used can be conventional, with purity greater than 97% like those of the Panreac Quimica, S.A or Quality Chemicals, S.L. In addition, the fish is inoculated in the washing process (III) at an approximate concentration of between 10 and 106 cfu / g of the Halobacterium salinarum bacteria, enhancing the sensory and sanitary qualities of the final product and improving its conservation.
La técnica aquí descrita de salado/madurado de la anchoa se divide en los siguientes pasos de fabricación: The technique described here for salting / ripening anchovies is divided into the following manufacturing steps:
I-Presalado: Se introduce la pesca en recipientes con una cantidad de salmuera de aproximadamente 25% (p/p) de salinidad con una sal hipo sódica cuya composición porcentual en peso es de O a 25% de NaCl y de 75 a 100% de KCl. Preferentemente, la sal hipo sódica tiene aproximadamente 25% de NaCl y aproximadamente 75% de KCl. Así permanece aproximadamente 3 horas. Durante el presalado la anchoa pierde gran parte de su líquido de constitución (deshidratación), formándose una salmuera mezclada con escamas. I-Presalado: Fishing is introduced in containers with an amount of brine of approximately 25% (w / w) of salinity with a hypo-sodium salt whose percentage composition by weight is from O to 25% NaCl and from 75 to 100% of KCl. Preferably, the hypo sodium salt has about 25% NaCl and about 75% KCl. Thus it remains approximately 3 hours. During the pre-anchovy the anchovy loses a large part of its constitution (dehydration) liquid, forming a brine mixed with scales.
descabezan y evisceran. decapitate and eviscerate.
III-Lavado en salmuera y cultivo iniciador: El producto resultante de los pasos 1 y II, se traslada y se introduce en unas tinas de lavado que contienen salmuera hiposódica de aproximadamente 25% (P/p) de salinidad inoculada con un cultivo iniciador, preferentemente un cultivo que pertenece a la familia Halobacteriaceae, más preferentemente del genero Halobacterium. y todavía más preferentemente la bacteria Halobacterium salinarum; preferentemente con una concentración aproximada de entre 10 Y106 ufc/g. El pescado se mantiene durante al menos 2 días en esta salmuera. III-Brine wash and starter culture: The product resulting from steps 1 and II, is transferred and introduced into washing tubs containing approximately 25% (P / p) hyposodic brine inoculated with an starter culture, preferably a crop belonging to the family Halobacteriaceae, more preferably of the genus Halobacterium. and even more preferably the bacterium Halobacterium salinarum; preferably with an approximate concentration of between 10 Y106 cfu / g. The fish is kept for at least 2 days in this brine.
N-Empaque: Se colocan ordenadamente capas de pescado en barriles o latones, se cierran y se depositan pesos en la parte superior. N-Packing: Layers of fish are placed neatly in barrels or brass, closed and weights placed on top.
V -Prensado y maduración: Durante esta operación, que se realiza a temperatura ambiente, se eliminan progresivamente los pesos que se habían depositado previamente en la etapa anterior. Así la anchoa pierde una importante cantidad de líquidos y, en este proceso, el músculo de pescado se transforma debido a los procesos enzimáticos y físico-químicos. Además, como un experto en la materia sabe, la temperatura, la presión ejercida, las características del pescado y la duración del proceso influyen en la maduración. Tiene una duración aproximada de más de cuatro meses, preferentemente de entre cinco y doce meses (en función de las características sensoriales que vaya adquiriendo el producto) y finaliza refrigerando el producto. V -Pressing and maturation: During this operation, which is carried out at room temperature, the weights previously deposited in the previous stage are gradually eliminated. Thus the anchovy loses a significant amount of fluids and, in this process, the fish muscle is transformed due to enzymatic and physical-chemical processes. In addition, as one skilled in the art knows, the temperature, the pressure exerted, the characteristics of the fish and the duration of the process influence the maturation. It has an approximate duration of more than four months, preferably between five and twelve months (depending on the sensory characteristics that the product is acquiring) and ends by cooling the product.
EJEMPLO EXAMPLE
Se introduce el bocarte en recipientes con una cantidad de salmuera de 25% (P/p) de salinidad cuya composición es sal hiposódica constituída por 25% de NaCl y 75% de KC1; Así permanece tres horas, una vez presaladas, las anchoas enteras se descabezan y evisceran. La pesca se traslada a las tinas de lavado que contienen salmuera hiposódica 25% (P/p) de salinidad y se inocula con Halobacterium salinarum a una concentración The jaw is introduced into containers with an amount of brine of 25% (P / p) of salinity whose composition is hyposodic salt consisting of 25% NaCl and 75% KC1; Thus it remains three hours, once presaladas, whole anchovies decapitate and eviscerate. Fishing is transferred to wash tubs containing 25% hyposodium brine (P / w) of salinity and inoculated with Halobacterium salinarum at a concentration
o latones. Seguidamente estos recipientes se someten al prensado donde se les carga con peso y se mantiene así unos quince días. Posterionnente se retira el peso y el 5 pescado pasa al proceso de maduración durante seis meses a temperatura ambiente que finaliza refrigerando los recipientes. De este modo, se analiza la anchoa resultante utilizando el método de columna de intercambio iónico y la detección de iones por conductimetría y se observa que la cantidad de sodio se reduce un mínimo del 65% en peso respecto a las maduradas por el método tradicional de anchoado (que utiliza NaCl) or brass. Then these containers are subjected to pressing where they are loaded with weight and is maintained for about fifteen days. Subsequently, the weight is removed and the fish passes to the maturation process for six months at room temperature, which ends by cooling the containers. In this way, the resulting anchovy is analyzed using the ion exchange column method and the detection of conductimetry ions and it is observed that the amount of sodium is reduced by a minimum of 65% by weight with respect to those matured by the traditional method of anchored (using NaCl)
10 conservando las mismas cualidades sensoriales. 10 retaining the same sensory qualities.
Claims (8)
- 1. one.
- Método para la maduración de la anchoa salada caracterizado por la utilización de una sal hiposódica y un cultivo iniciador. Method for ripening salty anchovy characterized by the use of a hyposodic salt and a starter culture.
- 2. 2.
- Un método según la reivindicación 1 que reduce un mÚlimo del 65% el contenido en peso del sodio en la anchoa madurada. A method according to claim 1 which reduces the weight content of sodium in ripened anchovy by a minimum of 65%.
- 3. 3.
- Un método según la reivindicación 1 ó 2 que comprende las etapas de: A method according to claim 1 or 2 comprising the steps of:
- 4. Four.
- Un método según cualquiera de las reivindicaciones anteriores caracterizado porque la sal hipo sódica utilizada comprende en peso entre un 75% y un 100% de KCI y entre un 0% y un 25% de NaCl. A method according to any one of the preceding claims characterized in that the hypo sodium salt used comprises between 75% and 100% KCI by weight and between 0% and 25% NaCl.
- 5. 5.
- Un método según cualquiera de las reivindicaciones anteriores caracterizado porque el cultivo iniciador pertenece a la familia Halobacteriaceae. A method according to any of the preceding claims characterized in that the starter culture belongs to the Halobacteriaceae family.
- 6. 6.
- Un método según la reivindicación 5 caracterizado porque el microorganismo utilizado es del genero Halobacterium. A method according to claim 5 characterized in that the microorganism used is of the genus Halobacterium.
- 7. 7.
- Un método según la reivindicación 6 caracterizado porque el microorganismo es A method according to claim 6 characterized in that the microorganism is
- 8. 8.
- Método para la maduración de la anchoa salada que conlleva la utilización de una sal hiposódica y un cultivo iniciador que reduce un mínimo del 65% el contenido de peso en sodio en el producto [mal caracterizado porque la sal hiposódica utilizada comprende en peso entre un 75% y un 100% de KCI y entre un 0% y un 25% de NaCI y el microorganismo utilizado es Halobacterium salinarum. Method for ripening salty anchovy that involves the use of a hyposodic salt and an initiator culture that reduces the sodium content in the product by a minimum of 65% [poorly characterized because the hyposodic salt used comprises between 75 % and 100% KCI and between 0% and 25% NaCI and the microorganism used is Halobacterium salinarum.
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| Application Number | Priority Date | Filing Date | Title |
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| ES201200922A ES2458390B1 (en) | 2012-09-19 | 2012-09-19 | Method to reduce sodium by a minimum of 65% when ripening anchovy |
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| ES2458390A1 ES2458390A1 (en) | 2014-05-05 |
| ES2458390B1 true ES2458390B1 (en) | 2014-10-31 |
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