Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation

Najla Trabelsi,Ambra Rita Di Rosa,Ridha Mhamdi,Filippo Giarratana,Abdelaziz Ed-Dra,Luca Nalbone,Alessandro Giuffrida,Salma Nait-Mohamed

doi:10.3390/su13095310

Najla Trabelsi, Ambra Rita Di Rosa + Show 6 more

Open Access

https://doi.org/10.3390/su13095310

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Abstract

To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.

Highlights

The current world population is estimated to rise to nearly nine billion by 2050, with a consequent increase in food demand [1]
Larvae were considered dead when no mobility for 5 min was observed under stereomicroscope in a saline solution (0.9% NaCl); (iii) Microbiological analysis: the activity of Mix-Flavored olive oils (FOOs) and Cm-FOO as preservative agents to extend the shelf life of marinated anchovy fillets was investigated by assessing the antimicrobial effects on the growth of spoilage bacteria
Marinated anchovy fillets in oil are marketed at refrigeration temperature; in this experiment, marinated anchovy fillets were kept at room temperature under the most favorable growth conditions for spoilage bacteria; (iv) Sensory evaluation of marinated anchovy fillets: the sensory influence of Mix-FOO and Cm-FOO

Summary

Introduction

The current world population is estimated to rise to nearly nine billion by 2050, with a consequent increase in food demand [1]. To ensure enough food for future generations, more sustainable food production and changes in our eating habits are needed. The current way of producing, supplying, and consuming food has raised concerns for the outcomes of climate change, biodiversity loss, social inequalities, land degradation, poverty, hunger, and malnutrition [2,3]. Food safety and sustainability are an essential paradigm for the preservation of the present and future public health [6]. Throughout history, herbs and spices have been added to foods to enrich their sensory characteristics and nutritional value and to extend their shelf life [7,8]. Plant extracts, spices, and essential oils are used in the food industry as “green” alternatives to synthetic additives for extending shelf life and for their effects against foodborne pathogens [8]

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