IL CONTENUTO INABVT : DURANTE IL PROCESSO DI MATURAZIONE DELLA BOTTARGA DI TONNO

In the past few years the alimentary consumptions have not shown signs of resumption and the fish field has endured not only a concentration of the consumptions but also the competition from the Countries so colled Emerging. In this period of standstill of the sales and a remarkably competitive market, the focus of the producers has been on increasing the sales policy above all paying attention to the quality and the voluntary certification of the product. The botargo of Tuna is a product that lends itself to this policy in so much that the target of consumers is of a high level. Among the various parameters of evaluation of the quality of fish products, certainly the content in total volatile basic nitrogen (TVBN) is one of the most diffused and recognized methods. The aim was to verify the content of the TVBN during all the process of salting and maturation of the ovarian bag of the Tuna. This content undergoes an increase of at least two or three times the initial value.