Abstract
Samples of salted anchovies (Engraulis encrasicholus) were taken at different stages during industrial ripening. The changes of bacterial counts and biogenic amines (histamine, tyramine, agmatine, putrescine, and cadaverine) contents were studied throughout the process. Bacterial growth was generally inhibited during ripening, with the occurrence of Enterobacteriaceae spp., probably related to hygienic failures. The changes in biogenic amines showed a decrease concentration trend, except with putrescine. The salt-ripened anchovy fillets exhibited low bacterial load (0.01-1.85 log CFU/g) and moderate biogenic amine contents (1.05-33.5 mg/kg). Relevant amine quality indicators such as histamine and tyramine showed levels, respectively, lower than those of the regulation and recommendation. This study indicated also that samples of salt-ripened anchovy fillets can be considered as safe.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
