IL CONTENUTO IN ABVT DURANTE IL PROCESSO DI MATURAZIONE DELLA BOTTARGA DI TONNO

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Abstract

AbstractIn the past few years the alimentary consumptions have not shown signs of resumption and the fish field hasendured not only one concentration of the consumptions but also the competition of the Countries Emergents . Inthis phase of stall in the sales and a market of remarkable competitive pushes, the attention of the producers hasbeen that one to increase sale politics above all heading at the quality and the voluntary certification of product.The botargo of tuna it is a product that is lend to this politics in how much high target of the consumers. Betweenseveral the parameters of appraisal of the quality of the products fish sure the content in basic nitrogen flownthem total (ABVT) is one of the more diffuse and recognized methods. It is intentional to verify the content ofthe ABVT during all the process of salting and maturation of the ovarian bag of the tuna. Such contained itendures an increment at least two, three times of the value begins them.
Lingua originaleItalian
pagine (da-a)265-267
RivistaIndustrie Alimentari
Volumeanno 47 n. 478 MARZO 2008
Stato di pubblicazionePublished - 2008

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