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Aoua C, Yacoubi B, Zekhnini A. Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines ( Sardina pilchardus). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9376432. [PMID: 38410762 PMCID: PMC10896651 DOI: 10.1155/2024/9376432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/28/2024]
Abstract
Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to investigate the effect of size and fishing season on the physicochemical and microbiological characteristics of sardines. Two batches of sardines, caught, in winter and summer, were sorted according to size, salted, matured, and stored at 18°C. A control batch, consisting of sardines from the summer batch, was also prepared without subcutaneous fat. Various physicochemical and microbiological parameters were monitored during 12 weeks of maturation. The recorded values showed a decrease in pH, moisture content, and water activity (a measure of the water available for biological and chemical processes), while salt concentration increased. When comparing samples, the lowest values for histamine (94.3 and 48.3 mg/kg) and lipids (9.3 and 8.2%) were observed in the large and small sardines of the winter batch, respectively. In the summer batch, higher values were recorded for histamine (847.3 and 127.9 mg/kg) and lipids (14.5 and 8.6%) in the large and small sardines. Furthermore, the removal of fat in control of the summer batch resulted in lower histamine accumulation compared to the batch with fat. The microbiological parameters showed a decrease in the number of nonhalophile bacteria, while the number of halophile bacteria increased. This study showed a strong correlation between three important factors, fishing season, fish size, and histamine content, which can contribute to the successful salting of sardines and ensure the wholesomeness of the final product.
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Affiliation(s)
- Charifa Aoua
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Bouchra Yacoubi
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Abderrahmane Zekhnini
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
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2
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Lee EJ, Song J, Park CH, Mun EG, Wang J, Han A, Park JE, Cha YS. Soy Sauce Lowers Body Weight and Fat Mass in High-Fat Diet-Induced Obese Rats. J Med Food 2023; 26:858-867. [PMID: 37862057 DOI: 10.1089/jmf.2022.k.0125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2023] Open
Abstract
Soy sauce (SS) is a traditional fermented seasoning. Although fermented foods have diverse health beneficial effects, SS intake has been discouraged because of its high salt level. This study was designed to evaluate the antiobesity outcomes of SS and the potential involvement of salt content in SS by adding a high-salt group. Sprague-Dawley rats were randomly assigned into four groups: normal diet (ND, 10% fat of total kcal), high-fat diet (HD, 60% fat of total kcal), HD with salt water (HDSW, NaCl = 8%), and HD with SS (HDSS, NaCl = 8%). SS significantly decreased HD-induced body weight gain and lipogenic gene expression without affecting food consumption. Moreover, SS also reduced hepatic injury and lipid accumulation, and also improved hyperlipidemia. Furthermore, SS decreased the mRNA levels related to obesity-derived inflammatory responses, while HDSW did not change the levels of those markers. These observations indicate that SS ameliorates obesity in HD-fed obese rats by attenuating dyslipidemia. Moreover, SS might also have an anti-inflammatory effect in HD-induced obesity, which requires further investigation. Most importantly, SS offers these beneficial effects regardless of its high salt content, implying that different dietary salt sources lead to the distinct health outcomes. In conclusion, the findings of this study improve the understanding of the functional effect of SS.
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Affiliation(s)
- Eun-Ji Lee
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
| | - Jeongwoo Song
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
| | - Chan-Ho Park
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
| | - Eun-Gyung Mun
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
- Jeonju AgroBio-Materials Institute, Wonjangdong-gil, Deokjin-gu, Jeonju-si, Jeollabuk-do, Republic of Korea
| | - Jinxi Wang
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
| | - Anna Han
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
- K-Food Research Center, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
| | - Jung Eun Park
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
- Nutracore Co., Ltd., Beobjo-Ro, Suwon, Republic of Korea
| | - Youn-Soo Cha
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
- K-Food Research Center, Jeonbuk National University, Jeonju, Jeollabuk-do, Republic of Korea
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3
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Rachmawati N, Powell SM, Triwibowo R, Nichols DS, Ross T, Tamplin ML. Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang. Int J Food Microbiol 2022; 362:109459. [PMID: 34861562 DOI: 10.1016/j.ijfoodmicro.2021.109459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 09/24/2021] [Accepted: 10/24/2021] [Indexed: 10/20/2022]
Abstract
Indonesian salted-boiled fish (pindang) is a popular traditional food in Indonesia, which is made from Scombroid fish such as tuna and mackerel. As with other traditionally prepared fish products, pindang has important economic and social values, especially for those living in the coastal areas of Indonesia. However, pindang is a major cause of histamine fish poisoning (HFP) for consumers. Klebsiella aerogenes T124, a relatively high histamine-producing isolate from pindang, was used to describe lag time (λ), growth rate (μmax), maximum population density (Nmax), and histamine production in histidine broth and artificially contaminated Grey mackerel. Broth was adjusted to 1.5, 6, 10 and 20% w/v NaCl; mackerel was treated with 6% w/w NaCl, a level common to Indonesian industry practice, or not treated with additional NaCl. Samples were incubated at 10, 15, 20 and 30 °C. In broth, μmax and Nmax were significantly affected by temperature and NaCl, respectively, with λ influenced by both parameters. In control fish, μmax was significantly affected by temperature and NaCl, except at 10 and 15 °C; for 6% NaCl treatment, growth was only observed at 20 and 30 °C. Under similar incubation conditions for broth and fish, histamine formation was markedly affected by NaCl concentration. In broth, -5.1 to -6.6 log μg of histamine was produced per CFU, versus -4.6 to -6.6 log μg per CFU in fish. This study demonstrated that mackerel treated with 6% NaCl and stored at 10-15 °C prevents growth of K. aerogenes strain TI24 and formation of toxic levels of histamine.
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Affiliation(s)
- Novalia Rachmawati
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia; Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries, Jakarta, Indonesia.
| | - Shane M Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Radestya Triwibowo
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia; Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries, Jakarta, Indonesia
| | - David S Nichols
- Central Science Laboratory, University of Tasmania, Hobart, Australia
| | - Tom Ross
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Mark L Tamplin
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
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4
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Ogur S, Erkan N. Microbiological and chemical quality of different types of salted pearl mullet (
Chalcalburnus tarichi
Pallas, 1811). J Food Saf 2019. [DOI: 10.1111/jfs.12717] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seda Ogur
- Department of Food Engineering, Engineering‐Architecture FacultyBitlis Eren University Bitlis Turkey
| | - Nuray Erkan
- Department of Fisheries and Seafood Processing Technology, Faculty of Aquatic SciencesIstanbul University Istanbul Turkey
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5
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Essid I, Tajine S, Gharbi S, Bellagha S. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine ( Sardinella aurita) fillets. Journal of Food Science and Technology 2019; 57:713-722. [PMID: 32116380 DOI: 10.1007/s13197-019-04104-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 09/09/2019] [Indexed: 01/26/2023]
Abstract
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.
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Affiliation(s)
- Ines Essid
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sabrine Tajine
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
| | - Sonia Gharbi
- Interprofessional Group of Fish Products, 37 Rue du Niger, 1002 Tunis, Tunisia
| | - Sihem Bellagha
- 1Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
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6
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KOCATEPE D, TURAN H, ALTAN CO, KESKİN İ, CEYLAN A, KÖSTEKLİ B, CANDAN C. Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.01318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Verdos GI, Makrigiannis A, Tsigaras E, Boziaris IS. Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products. J Food Saf 2019. [DOI: 10.1111/jfs.12576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- George I. Verdos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Alexandros Makrigiannis
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Evagelos Tsigaras
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
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8
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Taşkaya L, Yaşar E. Determination of some quality properties of "hamsi kaygana" prepared with different additives. Food Sci Nutr 2018; 6:483-491. [PMID: 29564116 PMCID: PMC5849902 DOI: 10.1002/fsn3.578] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 12/02/2022] Open
Abstract
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.
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Affiliation(s)
- Latif Taşkaya
- Fisheries Faculty Department of Fishing and Seafood Processing Technology Muğla Sıtkı Koçman University Muğla Turkey
| | - Elif Yaşar
- Agromey-Agromey Gıda Yem San. ve Tic.Ltd.Şti.İzmirTurkey
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9
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Alfonzo A, Randazzo W, Barbera M, Sannino C, Corona O, Settanni L, Moschetti G, Santulli A, Francesca N. Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1251521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Antonio Alfonzo
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Walter Randazzo
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Ciro Sannino
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Perugia, Italy
| | - Onofrio Corona
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Andrea Santulli
- Dipartimento Scienze della Terra e del Mare, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
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10
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Al-Asous AI, Al-Harbi AH. Microbiological and Physicochemical Quality of Salted Bluespot Mullet (Valamugil seheli) Stored at Different Temperature. J Food Saf 2016. [DOI: 10.1111/jfs.12291] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abdulmohsen I. Al-Asous
- Life science and Environment Research Institute, King Abdulaziz City for Science and Technology; Riyadh 11442 Saudi Arabia
| | - Ahmed H. Al-Harbi
- Life science and Environment Research Institute, King Abdulaziz City for Science and Technology; Riyadh 11442 Saudi Arabia
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11
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Inactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Szymczak M, Kołakowski E, Felisiak K. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.796504] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Dehaut A, Himber C, Mulak V, Grard T, Krzewinski F, Le Fur B, Duflos G. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8014-8022. [PMID: 25065605 DOI: 10.1021/jf5021736] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products' shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.
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Affiliation(s)
- Alexandre Dehaut
- Département des Produits de la Pêche et de l'Aquaculture, Laboratoire de Sécurité des Aliments, ANSES , Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
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14
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Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.043] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Boziaris IS, Stamatiou AP, Nychas GJE. Microbiological aspects and shelf life of processed seafood products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1184-1190. [PMID: 22987506 DOI: 10.1002/jsfa.5873] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 07/20/2012] [Accepted: 07/28/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 °C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H₂S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products.
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Affiliation(s)
- Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 Nea Ionia, Volos, Greece.
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16
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Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.126] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Szymczak M, Kołakowski E, Felisiak K. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02837.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.069] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Aponte M, Blaiotta G, Francesca N, Moschetti G. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality? Lett Appl Microbiol 2010; 51:697-703. [PMID: 21054448 DOI: 10.1111/j.1472-765x.2010.02956.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. METHODS AND RESULTS Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. CONCLUSIONS The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. SIGNIFICANCE AND IMPACT OF THE STUDY This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.
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Affiliation(s)
- M Aponte
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare ed Ambientale e di Igiene, Università degli Studi di Napoli Federico II, Portici, Italy
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20
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ERKAN NURAY, TOSUN Ş, ALAKAVUK DIDEMÜÇOK, ULUSOY ŞAFAK. KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”. J Food Biochem 2009. [DOI: 10.1111/j.1745-4514.2009.00247.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Turhan S, Sagir I, Temiz H. Oxidative stability of brined anchovies(Engraulis encrasicholus)with plant extracts. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01777.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Sallam KI. Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2006.01421.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.06.044] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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TURAN HÜLYA, KAYA YALÇIN, ERKOYUNCU İBRAHİM, SÖNMEZ GÜLŞAH. CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY-SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793). J FOOD QUALITY 2006. [DOI: 10.1111/j.1745-4557.2006.00087.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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25
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Muratore G, Licciardello F. Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09967.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Luccia AD, Alviti G, Lamacchia C, Faccia M, Gambacorta G, Liuzzi V, Musso SS. Effects of the hydration process on water-soluble proteins of preserved cod products. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.09.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Pons-Sánchez-Cascado S, Veciana-Nogués MT, Bover-Cid S, Mariné-Font A, Vidal-Carou MC. Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus). J Food Prot 2005; 68:1683-9. [PMID: 21132979 DOI: 10.4315/0362-028x-68.8.1683] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 +/- 0.03, 21.33 +/- 5.82%, and 44.06 +/- 12.47 mg/ 100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples.
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Affiliation(s)
- S Pons-Sánchez-Cascado
- Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n 08028 Barcelona, Spain
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