An objective index for the evaluation of the ripening of salted anchovy

Summary Salted anchovies were conditioned in order to allow ripening in brine. A sensory panel procedure was developed to systematically follow the process. This sensory evaluation was carried out for up to 328 days, and the results indicated 10 months as the minimum time required to obtain an adequately cured product. Total ester index was determined at the successive stages of anchovy ripening. There was a close correlation between total ester index and sensory score between 100 days and 328 days of ripening. This relationship to storage time and to sensory assessment supports the use of total ester index as an objective method to follow and assess the later stages of this little known process.