Abstract
SummaryThe European anchovy (Engraulis encrasicolus) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA+) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA+ technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA+ after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage.
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