Anchovy Fillets Research Articles

Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy (Engraulis encrasicolus) fillets inoculated with Morganella psychrotolerans during cold storage.

This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella psychrotolerans during refrigerated storage (4±1°C) for three months. According to the results of study, marination has great inhibitory effects on the growth of M. psychrotolerans. Total psychrophilic bacteria, total lactic acid bacteria, total yeast and mold, Total Enterobacteriaceae and M. psychrotolerans growth were not observed in the groups treated with 3 and 4% acetic acid. Control groups and fillets marinated with 1% acetic acid showed lower sensory scores. Those groups were rejected on 30th, 45th and 60th days of the storage, respectively, while the groups marinated with 2%, 3%, and 4% acetic acid had higher sensory scores and they were still acceptable until at the end of the study. According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assessment, lipid oxidation was delayed in the fillets marinated with high acetic acid concentrations (3 and 4%) comparing with the control and other inoculated fillets. From this research it can be revealed that high acetic acid and salt concentrations suppress the bacteria growth in the anchovy fillets. Thus, marination process can be recommended to be used as a preservation method to inhibit bacterial growth in anchovy fillets for a safe consumption.

The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention. The utilisation of natural resources may provide a potential and advisable alternative to chemical preservatives in the seafood industry. This research study focused on the impacts of pure bioactive compounds (carvacrol, thymol, eugenol, and α-terpineol) on the sensory and microbiological (total viable count, TVC) and chemical qualities (total volatile basic nitrogen (TVB-N) value, thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (PV)) of vacuumed packaged anchovy (Engraulis encrasicolus) fillets during the refrigerated storage period. This study also evaluated the potential effect of bioactive compounds on biogenic amines (BAs) and ammonia (AMN) production in fish samples. Sensory investigations revealed that the control had an 8-day shelf life, that of the carvacrol and α-terpineol treatment was 15 days, and that of the thymol and eugenol treatment was 19 days. The application of bioactive compound on fish had a positive impact on the preservation of its oxidative stability through the reduction of TBA, FFA, and PV values as well as enhancement of the microbiological quality in comparision to the control. The use of pure bioactive compounds resulted in the reduction of the accumulation of BAs and AMN in anchovy fillets during 22 days of storage. The results exhibited that the pure bioactive compounds mainly eugenol and thymol, can increase the shelf life of anchovy. Therefore, they can be used by seafood industries as preservative agents due to their good antimicrobial and antioxidant activities.

Prospective life cycle assessment for the full valorization of anchovy fillet leftovers: The LimoFish process

Prospective life cycle assessment models were developed and applied at the laboratory and industrial scale with the aim to evaluate the environmental burdens associated with the LimoFish process used to produce the fish oil “AnchoiOil”, the new organic fertilizer “AnchoisFert” or biogas (by means of anaerobic digestion) after treatment of anchovy fillet leftovers (AnLeft) with agro-solvent d-limonene. Potential impacts for climate change and freshwater eutrophication were estimated at 29.1 kg CO2 eq/kg AnLeft and 1.7E−07 kg PO4 eq/kg AnLeft at laboratory scale, and at 1.5 kg CO2 eq/kg AnLeft and 2.2E−07 kg PO4 eq/kg AnLeft at industrial scale. Electricity consumption is the main contributor to the environmental impact of the process and plays a significant role in the production of d-limonene, for which cold pressing extraction would reduce the related impacts by ∼ 70 %. The use of the solid by-product as organic fertilizer or input to anaerobic digestion would provide additional environmental benefits to the process. The LimoFish process is a successful example of a low impacting strategy to reduce the demand for natural resources and maximize the application of the circular economy principles in the fishing industry.

Amino Acids in New Organic Fertilizer AnchoisFert

AbstractThe analysis via GC‐MS of the amino acids present in AnchoisFert, a new organic fertilizer co‐product of fish oil extraction from anchovy fillet leftovers using limonene, unveils the presence of 16 amino acids, essential, quasi‐essential and non‐essential. Leucine, glycine, glutamic acid and alanine are the most abundant AAs. Proline, aspartic acid, arginine, serine, lysine and phenylalanine are also relatively plentiful. Alongside the results of the techno‐economic and life cycle assessment analyses, these outcomes suggest that the “LimoFish” circular economy process is highly effective in recovering valued AAs that otherwise would be lost in the environment. This greatly improves the sustainability of anchovy fishing, processing and consumption, further supporting the scale‐up and industrialization of the process.

Determination of Heavy Metals in Some Types of Imported Fish from Local Markets

Heavy metals can be considered in the aquatic environment as natural archaeological components and their quantities have risen as a result of industrial pollution. Heavy metals do not degrade over time and their concentrations can only rise due to bioaccumulation unlike organic contaminants. In the recent period, fish consumption has increased significantly because of its nutritional benefits, as it is a vital source of protein, as well as being high in critical vitamins and minerals. Because of the presence of heavy metals in frozen fish, it is a global public health issue concern but their presence remains essential and important for human physiological activities. However, when concentrations exceed the established allowed limits, they can be detrimental. The aim of this study was to quantify the concentration of heavy metals in frozen fish samples selected from Baghdad’s local markets. Six samples (Cleaned Shrimps, Anchovy Fillets, Captain Fisher Shrimps, Mackerel Fillets, Super Fresh Kalamar Squid and Frozen Rainbow Trout) of common brands of imported fish were selected from Iraqi markets in Baghdad. Acid digestion with a mixture of (65% HNO3 with 37% HCL) was carried out to free heavy metals fromfish samples to prepare solutions for testing in atomic absorption spectroscopy (AAS) device. The results reveal that the element concentrations in the selected samples (Cr, Co, Fe, Cu, Ni, K, Zn and Mg) are within the acceptable levels, and are lower than the permitted exposure limits according to international standards. It is remarkable to mention that the quantities of (Cd and Pb) are lower than permissible exposure limits of cadmium (0.2 mg/Kg) and lead (0.5 mg/Kg), implying that these imported items could be consumed safely.

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

The detection and inhibition of Clostridium botulinum by probiotics' cell-free supernatants, as a bio-preservation strategy, were investigated in some Egyptian fish-stuffs i.e., canned sardines, fesikh, moloha, renga, and anchovy. The conventional and multiplex polymerase chain reaction were used to detect C. botulinum, while the inhibitory and antioxidant capacity of four probiotics' cell-free supernatants were assessed using disc diffusion assay (DDA) and radical scavenging activity approaches, respectively. The results revealed that the C. botulinum was isolated from 41.6% of the examined products, where the type E. was the most predominant genotyping. The DDA showed that Lactobacillus bulgaricus EMCC 1102 and L. paracasei EMCC 1103 expressed the highest inhibitory action against C. botulinum type E. Meanwhile, L. bulgaricus EMCC 1102 has higher in vitro antioxidant activity (IC50) than L. paracasei EMCC 1103, mostly due to its high bioactive constituent. Consequently, L. bulgaricus EMCC 1102 was used to control the growth of C. botulinum type E in stored anchovy fillets. L. bulgaricus EMCC 1102 supernatant showed a dose-dependent inhibitory effect on C. botulinum type E. These data provided an innovative perspective on the inhibitory potential of probiotics, as a bio-preservation strategy, to guarantee fish products safety for further applications in the food industry.

Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process.

Anisakiasis is a fish-borne zoonotic disease caused by the ingestion of raw/undercooked fishes or cephalopods parasitized by members of the genus Anisakis. Freezing ensures the inactivation of viable Anisakis larvae; however, since it affects the organoleptic properties of food, essential oils and their compounds were proposed as an alternative. In this study, fresh anchovy fillets were experimentally parasitized with L3 Anisakis larvae to test the anisakicidal efficacy of R (+) limonene (LMN) in marinated fishery products. The anisakicidal effectiveness and organoleptic influence of several LMN concentrations (0.5%, 1%, and 5%) were tested during the marinating process (MS) and storage in sunflower seed oil (SO) of marinated anchovy fillets. Double treatment (DT) with 1% LMN was also performed both during marination and subsequent storage in oil. MS treatment resulted only in a reduction in larvae viability after 48 h, while a complete inactivation was observed in SO after 8, 10, and 20 days of treatment with 5%, 1%, and 0.5% LMN, respectively. DT was the most effective with complete larval inactivation after 7 days. Only 5% LMN influenced the sensory characteristics of the fillets, resulting, however, in a pleasant lemon-like odor and taste. Considering the results obtained, LMN might be a suitable natural alternative to manage Anisakis risk in the fishery industry.

Prospective Life Cycle Assessment of the Limofish Process for the Full Valorization of Anchovy Fillet Leftovers

Prospective Life Cycle Assessment of the Limofish Process for the Full Valorization of Anchovy Fillet Leftovers

Economic and technical feasibility of AnchoisFert organic fertilizer production

Is the production of the “AnchoisFert” organic fertilizer via the circular economy process based on omega-3 lipid extraction of milled anchovy fillet leftovers with citrus limonene followed by mild drying economically and technically viable? This study answers this question and identifies the main obstacles, chiefly of economic and organizational nature, to be overcome prior to commercialization of this new organic fertilizer. Along with non-variable and proven efficacy, successful competition with conventional organic and inorganic fertilizers requires affordable cost and regular supply. This, inter alia, requires to establish new and mutually beneficial relationship between bioeconomy firms and fish processing companies.

Mesoporous silica particles functionalized with newly extracted fish oil (Omeg@Silica) inhibit lung cancer cell growth.

Aim: To assess whether Omeg@Silica microparticles -fish oil from anchovy fillet leftovers (AnchoisOil) encapsulated within mesoporous silica particles -are effective in promoting antitumor effects in lung cancer cells. Methods: Three human non-small-cell lung cancercell lines(A549, Colo 699 and SK-MES-1) were used. Cells were treated with AnchoisOil dispersed in ethanol (10 and 15μg/ml) or encapsulated in silica and further formulated in aqueous ethanol. Cell cycle, reactive oxygen species, mitochondrial stressand long-term proliferation were assessed. Results & conclusion: Omeg@Silica microparticles were more effective than fish oil in increasing reactive oxygen species and mitochondrial damage, andin altering the cell cycle and reducing cell proliferation, in lung cancer cells. These in vitro antitumor effects of Omeg@Silica support its investigation in lung cancer therapy.

Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies

ABSTRACT Anchovy fillets were marinated using acetic acid by replacing sodium chloride (NaCl) with potassium chloride (KCl) at different proportions (50%, 70%, and 100%). Marinated anchovies were stored at 4°C for 6 months and monitored for changes in pH, acidity, total salt content, color, texture, lipid hydrolysis, and oxidation (free fatty acid, peroxide value, thiobarbituric acid reactive substances), total volatile basic nitrogen (TVBN), histamine, microbiological, and sensory properties. The greatest change in total color occurred in anchovies marinated with 100% KCl. The anchovies marinated with 100% NaCl showed the lowest peroxide value, while lipid hydrolysis was slightly higher than other groups at the end of storage. Total aerobic bacteria, lactic acid bacteria, psychrophilic bacteria, and yeast-mold growth were below 2 log CFU/g in all marinated anchovies. Histamine contents of marinated anchovies (7.72–10.23 ppm) were below the acceptable limits. Anchovies marinated with 100% KCl had the lowest scores for sensory evaluation towards the end of storage, particularly for taste. As a result, it is possible to conclude that the substitution of NaCl with KCl up to 50% can be used in anchovy marination.

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

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.

Omeg@Silica: Entrapment and Stabilization of Sustainably Sourced Fish Oil.

Fish oil rich in long‐chain polyunsaturated fatty acids, vitamin D3 and carotenoid pigments have been sustainably extracted from anchovy fillet leftovers using biobased limonene. The oil is conveniently stabilized by adsorption on periodic mesoporous silicas. The simplicity of the process, the high load of fish oil, and the biocompatible nature of mesoporous silica support numerous forthcoming applications of this new class of “Omeg@Silica” materials.

Towards the Anchovy Biorefinery: Biogas Production from Anchovy Processing Waste after Fish Oil Extraction with Biobased Limonene

Anchovies are among the largest fish catch worldwide. The anchovy fillet industry generates a huge amount of biowaste (e.g., fish heads, bones, tails) that can be used for the extraction of several potentially valuable bioproducts including omega-3 lipids. Following the extraction of valued fish oil rich in omega-3, vitamin D3 and zeaxanthin from anchovy fillet leftovers using biobased limonene in a fully circular process, the solid residue (anchovy sludge) was used as starting substrate for the production of biogas by anaerobic digestion. In spite of the unbalanced carbon to nitrogen (C/N) ratio, typical of marine biowaste, the anchovy sludge showed a good methane yield (about 280 mLCH4·gVS−1), proving to be an ideal substrate for co-digestion along with other carbon rich wastes and residues. Furthermore, the presence of residual limonene, used as a renewable, not-toxic and edible extraction solvent, does not affect the microbial methanogenesis. The results reported in this study demonstrate that anchovy leftovers after the fish oil extraction process can be efficiently used as a starting co-substrate for the production of biogas in a modern biorefinery.

Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.

Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis

ABSTRACT This study aimed to monitor the color changes of anchovy during the hot smoking process. For hot smoking, liquid smoke flavoring (LS) was used as an alternative to traditional smoking. The change in color was determined using the computer-based imaging system (CBI). L*, a*, and b* values were measured when anchovy samples were raw, after brining, after LS immersion, and after cooking. Various immersion times of 1, 2, and 3 minutes were tested, and resulting groups were coded as 1LS, 2LS, and 3LS, respectively. It was concluded that L*, a*, and b* values of the smoked groups did not exhibit any statistically significant difference after immersion (p > .05). Interestingly, the changes in color parameters after cooking were found to be statistically significant (p < .05). Group 1LS had a lighter color than the other LS groups upon cooking. The Delta E value of the samples also increased during the process. During the smoking process of anchovies, no color changes as a result of salting and dipping in liquid smoke solutions for different durations were observed until the final cooking step. The results of this study can help in improving the processing, preservation, and marketing aspects of smoked anchovy by controlling the color properties. Since anchovy is a small fish, smoking by traditional methods is quite challenging. Therefore, LS applications are economical and practical for these kinds of species. Although there have been studies related to the use of LS on anchovies, no research has monitored their color change.

Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (&lt;i&gt;Engraulis encrasicholus&lt;/i&gt;)

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.

Vitamin D3 in fish oil extracted with limonene from anchovy leftovers

Abstract Aiming to identify and assess the amount of fat-soluble vitamins in anchovy oil extracted with d-limonene from anchovy fillet leftovers via the UHPLC–HESI–MS advanced mass spectrometry analytical technique, this study shows that only vitamin D3 is present in anchovy by-product oil. The sum of the quantities of the three isomers of vitamin D3 amounts to 0.0815 μg vitamin D3 per g oil, namely a 81.5 μg/kg content, in good agreement with the typical amounts of vitamin D3 in fish oils (ranging from 18 to 350 μg/kg).

Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects.

We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.

Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process

In this study, the antimicrobial activity and the preservative properties of olive leaf extract (OLE) Olea europaea L. “Gentile di Larino” cultivar, were evaluated. The antibacterial activity was performed in vitro against spoilage bacterial strains: Pseudomonas fluorescens (ATCC 13525), Pseudomonas fragi (ATCC 4973), Pseudomonas putida (ATCC 17514), Brochotrix thermosphacta (ATCC 11509), Clostridium sporogenes (ATCC 11437), and Listeria innocua (ATCC 33090). About the preservative properties of OLE, they were evaluated in the marinating process of anchovy fillets. During the process have been determined the change of sensory characteristics and monitored these chemical parameters: pH, aw, salt content (% NaCl), thiobarbituric acid index (mgMA/Kg), total volatile basic nitrogen (mg/100g), and trimethylamine nitrogen (mg/100g). Moreover, were determined the spoilage bacteria on raw material, after 7 days and at the end of marination process, 22 days. The OLE exhibited an inhibitory effect against the bacteria tested. In marinated anchovy fillets, showed that the extract improves their shelf life without modifying the organoleptic characteristics of the product; this suggests that it could be considered in the food industry as a natural antioxidant and antimicrobial food additive.