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Amongst the small scale pelagics that inhabit the South of Brazil,the anchovy (Engraulis anchoita) stands out due to its wide availabilty in Brazilian waters.The form in which the fish is stored on board can assure the maintenance of the freshness.The objective of the work was to evaluate the influence of on-board conditions of storage in the odor of the anchovy and in the parameters of freshness.The fish was stored in ice and sea water (1:1).