Anchovy Muscle Research Articles

Preparation and quality characterization of marine small pelagic fish powder: A novel ready-to-use nutritious food product for vulnerable populations

Globally, the nutritionally enriched fish powder is gaining attention for the fabrication of functional or value-added foods that could contribute to reducing malnutrition. Therefore, fish powders prepared from whole, gutted, and muscle of anchovy (Coilia dussumieri) and sardine (Sardinella fimbriata) and their proximate composition, concentrations of minerals, fatty acids, amino acids, and percentage of recommended nutrient intake (RNI) was evaluated. The results showed that the fish powders had significant different (p < 0.05) nutritional compositions. The major component of fish powders was protein (53.52±0.42–72.55±0.49%), followed by lipids (6.42±0.06–12.24±0.1%), ash (8 ± 0.06–14.31±0.07%), moisture (6.63.52±0.09–10.32±0.09%) and carbohydrates (4.43±0.06–9.19±0.07%). Minerals were analysed in the following order in all fish powders: Ca>P>K>Na>Mg, Fe>Zn>Mn>Cu>Cr>Se>Co and As>Ni>V>Pb>Cd. Na/K was <1, and the concentrations of heavy metals were below the tolerable limit set by FAO/WHO. The concentration of EPA+DHA was 556.63–1,303.69 mg/100 g, PUFA/SFA was 0.51–0.73, and n-6/n-3 fatty acids were 0.25–0.28. The concentration of essential amino acids was 12.54±0.02–23.16±0.01 mg/g. The RNI (2.05–98.89%) value showed that the fish powders developed are outstanding nutrient-rich foods. Finally, the study suggests that consuming the developed fish powder could considerably lower the prevalence of macro- and micro-nutrient deficiencies in vulnerable groups worldwide.

Re-evaluation of anchovies (Engraulis encrasicolus) as an important risk factor for sensitization to zoonotic nematodes in Spain

In recent years, scientific evidence from clinical case studies has been accumulated to suggest that consumption of homemade raw anchovies (Engraulis encrasicolus) in vinegar (referred to locally as “boquerones en vinagre”) represented the main potential risk source for anisakiasis and IgE sensitization to Anisakis in Spain. Conversely, most epidemiological surveys for this fish species in fishing grounds along the Spanish coast and in Spanish markets showed parasite-free fish lots or parasite prevalence below 10%. In order to update the anchovy infection data and to re-evaluate the importance of this species as a potential source of risk exposure to zoonotic and allergy diseases, 956 anchovies collected by Spanish commercial fishing vessels operating in NE Atlantic fishing grounds were analyzed, using a high performance methodology. Results revealed an overall mean prevalence for zoonotic nematodes (genera Anisakis and Hysterothylacium combined) of 64.33% (14.75% in the flesh). Infection values reached 87% in one of the lots. Prevalence in anchovy muscle was 28.65%, which represents the highest value of parasitization of the flesh ever reported for European stocks of this species. An enhanced risk communication plan focused on control measures, such as removal of anchovy viscera by retailers, and educational campaigns stressing the importance of freezing anchovies that are intended for raw consumption, may clearly contribute to avoid this emergent biohazard in seafood.

Blood-specific isotopic discrimination factors in the Magellanic penguin (Spheniscus magellanicus).

The use of stable isotopes for ecological studies has increased exponentially in recent years. Isotopic trophic studies are based on the assumption that animals are what they eat plus a discrimination factor. The discrimination factor is affected by many variables and can be determined empirically. The Magellanic penguin is a highly abundant marine bird that plays a key role in the southern oceans. This study provides the first estimation of the Magellanic penguin blood discrimination factor for (13) C and (15) N. A two and a half month feeding experiment was performed, in which ten captive penguins were fed their main natural prey (anchovy Engraulis anchoita). The discrimination factors were estimated by comparing anchovy δ(13) C and δ(15) N values (obtained with isotope ratio mass spectrometry using lipid-extracted and bulk anchovy muscle) with penguin blood δ(13) C and δ(15) N values. Penguin blood was shown to be enriched, compared with anchovies, for (13) C and (15) N. No changes were observed in the stable isotope ratios of anchovies and discrimination factors during the experiment. The overall discrimination factors were 0.93±0.12 (bulk) and 0.41±0.12 (lipid-free) for (13) C; and 2.81±0.17 (bulk) and 2.31±0.17 (lipid-free) for (15) N. Having an accurate discrimination factor for the studied species is key in any trophic or food web isotopic study. Comparisons of estimated diet-to-blood discrimination factors with published values of aquatic piscivore birds showed that the (13) C discrimination factor is particularly variable, and therefore ecologists should be cautious when using a surrogate value from other species. In this study, the Magellanic penguin discrimination factor of a tissue that does not require euthanasia was obtained, a fundamental input for trophic isotopic modeling of the species. Copyright © 2016 John Wiley & Sons, Ltd.

Effect of Allyl Isothiocyanate against Anisakis Larvae during the Anchovy Marinating Process

Allyl isothiocyanate (AITC), is a natural compound found in plants belonging to the family Cruciferae and has strong antimicrobial activity and a biocidal activity against plants parasites. Anisakidosis is a zoonotic disease caused by the ingestion of larval nematodes in raw, almost raw, and marinated and/or salted seafood dishes. The aim of this work was to evaluate the effect of AITC against Anisakis larvae and to study its potential use during the marinating process. The effects of AITC against Anisakis larvae were tested in three experiment: in vitro with three liquid media, in semisolid media with a homogenate of anchovy muscle, and in a simulation of two kinds of anchovy fillets marinating processes. For all tests, the concentrations of AITC were 0, 0.01, 0.05, and 0.1%. Significant activity of AITC against Anisakis larvae was observed in liquid media, whereas in the semisolid media, AITC was effective only at higher concentrations. In anchovy fillets, prior treatment in phosphate buffer solution (1.5% NaCl, pH 6.8) with 0.1% AITC and then marination under standard conditions resulted in a high level of larval inactivation. AITC is a good candidate for further investigation as a biocidal agent against Anisakis larvae during the industrial marinating process.

Identification of halophilic strains and its proteolytic degradation of fish protein

Aims: The research was carried out to study the isolation, identification of protease-producing halophilic strains and investigation of hydrolysis of various anchovy muscle proteins by a halophilic protease from strain SR5-3. Methodology and results: Seven protease-producing halophilic strains were isolated from Thai fermented food. On the basis of phenotypic and chemotaxonomic characteristics including high DNA-DNA relatedness (70.0-77.3%), six strains were identified as Virgibacillus halodenitrificans and a halophilic bacterium, the highest protease producer, SR53, was named as Halobacillus. The hydrolysis of different fish proteins by a halophilic protease from strain SR5-3 was determined. The halophilic protease completely digested fish collagen and myosin heavy chain (MHC), but partially hydrolysed actin. In order to study the effect of NaCl on proteolytic activity, the degree of hydrolysis of purified protease and commercial proteases towards anchovy protein powder was compared. The halophilic protease showed a greater degree of hydrolysis towards anchovy substrate than that from commercial proteases in the presence of 25% NaCl. Conclusion, significance and impact study: This study revealed that six V. halodenitrificans strains and a Halobacillus strain SR5-3 secreted halophilic proteases. Upon digestion of fish protein, a halophilic protease showed higher protease activity and stability in heavily NaCl concentration, suggesting its potential application in acceleration of fish sauce production.

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v) extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed through the chemical, sensory and microbiological methods. According to sensory analyses, anchovy stored in ice prepared with each plant extracts had a shelf life of 12days, while batch stored in traditional ice had a shelf life of 9days. pH were not significantly affected by the presence of plant extracts in the ice. However, a marked antioxidant effect (P<0.05) could be detected with fish kept under plant extract icing systems, according to peroxide (PV) and thiobarbituric acid (TBA) values. Moreover, the employment of such icing systems led to lower (P<0.05) total volatile base-nitrogen (TVB-N) value and free fatty acid (FFA) formation. Thus, TVB-N proved to be a suitable index for the spoilage of anchovies during chilled storage. The employment of such icing systems also led to significantly lower counts of aerobic mesophiles and psychrotrophic bacteria in anchovy muscle with skin, as compared with the traditional ice batch. This work demonstrates that the use of ice with plant extracts for the storage of gutted and beheaded anchovy can be recommended to improve the quality and extend the shelf life.

Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein

Anchovy (Engraulis japonicus) is a small, low-value, marine fish and is mainly targeted for nonfood uses. In this study, the enzymatic preparation and properties of iron-chelating peptides from anchovy muscle protein were evaluated. The results showed that the trypsin hydrolysate possessed the greatest iron-chelating activity, and the iron-chelating activity was governed by the degree of hydrolysis (DH) and the iron-chelating conditions (temperature and pH). Among the gel-filtration fractions, Fraction 1 and Fraction 3 exhibited higher iron-chelating activities, and the IC50 values were 0.048 and 0.086mg/ml, respectively. A novo trypsin-resistant, large-molecular-weight, iron-chelating fraction was purified from Fraction 1, and was identified to be homologous with the conserved domain of the coiled-coil myosin heavy-chain tail region. Fraction 3 yielded two oligopeptides, Ser-(Gly)7-Leu-Gly-Ser-(Gly)2-Ser-Ile-Arg and Ile-(Glu)2-Leu-(Glu)3-Ile-Glu-Ala-Glu-Arg. We thus conclude that anchovy might be beneficial as a bioresource to produce anti-anemia compounds which can be used in functional foods.

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand.

Quality changes of anchovy (Stolephorus heterolobus) muscle during 7days of refrigerated storage with ice and without ice were studied using several indicators: changes of ATP degradation products, K-value, TVB-N, TMA-N, Lactic acid, biogenic amines, sensory and microbiological analysis. During 7-day of refrigerated storage with ice and without ice, K-value, TVB-N, TMA-N and D, L-lactic acids contents increased with longer storage time (p ≤ 0.05). Major biogenic amines found in anchovy muscle during refrigerated storage were cadaverine, agmatine and tyramine, followed by putrescine and histamine. Skin and external odour by sensory evaluation, progressive decreases were observed as refrigeration time progressed. Storage of anchovy with ice resulted in a better maintenance of sensory quality, better control microbial activity, and the slowing down of biochemical degradation mechanisms. This result introduces the use of refrigerated storage with ice as a practical preliminary chilling for anchovy during industrial processing.

Comparison of methods in the recovery and amplificability of DNA from fresh and processed sardine and anchovy muscle tissues

An important condition for a successful PCR amplification is an efficient DNA-extraction procedure out of a complex biological matrix such as canned fish. In this study we compared six extraction methods, including commercial kit, in terms of DNA yield, purity and time requirement. Such methods were applied to distinguish small pelagic fish species (Sardina pilchardus and Engraulisencrasicolus) among commercial canned products. The quantity and quality of DNA extracted were evaluated using the ratio A260/A280. Data were submitted to principal component analysis (PCA) in order to assess the differences between PCR results of fresh and processed anchovy and sardine muscles. Two main PC characterised the PCR of sardine and anchovy (70% and 69% of all variance): principal component 1 (PC1) (4% and 60%) and principal component 2 PC2 (66.0% and 9%) for sardine and anchovy, respectively. According to the PC1, the PCI/SDS and Chelex extractions (in decreasing order) were positively correlated with results of PCR for both species.Statistical results confirmed that the quality of DNA, with the highest amplicon length obtained from the fresh and the different canned fish, was best preserved using the SDS/PCI precipitation method.

Purification and Characterization of Cathepsin L-Like Enzyme from the Muscle of Anchovy, Engraulis japonica

Results relative to inhibitory effects and substrate specificity indicated that a protease from the muscle of anchovy, Engraulis japonica, was a cathepsin L-like enzyme. The enzyme was activated by thiol reagents and inhibited by thiol-blocking reagents. The molecular weight was estimated to be 25.8 kDa by SDS-PAGE. The enzyme exhibited its maximal activity at pH 6.0 and 50°C for casein and N-benzoyl-d, l-arginine-β-naphthylamide. The enzyme hydrolyzed at the position of Phe1, Asn3, Val13, Glu14, Val19 and Gly24 of the insulin β-chain. The K′m and kcat of the enzyme were 73.4 μM and 0.5 μM/min, respectively, toward Z-Phe-Arg-MNap.

Two kinds of neutral serine proteinases in salted muscle of anchovy, Engraulis japonica.

Two kinds of proteinases, type-I and type-II, were purified or partially purified from salted muscle of anchovy, Engraulis japonica. Mol. wts. of type-I and type-II proteinases were estimated to 25,000 and 37,000, respectively, on electrophoretic analysis. Both proteinases strongly hydrolyzed synthetic tri or tetrapeptide substrates specific to trypsin, alpha-thrombin, and an activated protein C, while they hardly hydrolyzed Arg-MCA and benzoyl Arg-MCA derivatives. The proteinases were inhibited by common trypsin inhibitors. Optimal pH for the proteinase activities were pH 6.8 (type-I) and pH 7.0 to 7.5 (type-II), and the proteinases showed the highest activities at 45 degrees C (type-I) and 50 degrees C (type-II). The N-terminal amino acid sequence of type-I proteinase, 1I-2V-3G-4G ... (29 residues were identified), was significantly similar to sequences of trypsins and tryptases. Based on these findings, both proteinases were presumed to be kinds of tryptases in E. japonica muscle.

減圧油ちょうによるカタクチイワシ乾燥品の製造および貯蔵中における脂質成分の変化

A dried anchovy was prepared in the same method of the previous report except salting, and salting was carried out with two different methods, brine salting and dry salting. In the process, the changes in the peroxide value and the amounts of ecosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in lipid of muscle of anchovy were analyzed. Consequently, both the increase of peroxide value and the decrease of the amounts of EPA and DHA in brine salting method were lower than these in the dry salting method. Decrease of EPA and DHA in anchovy during frying under reduced pressure was smaller than those during salting and drying process under enforced ventilation.

Thermostable Proteinase in Salted Anchovy Muscle

ABSTRACTSalted anchovy fillets produced in Japan were severely degraded above 35°C and were solubilized completely in a few hours at 55°C. In contrast, raw anchovy fillets were not solubilized, but the solubility of fillets gradually increased during the salting process. In contrast, salted and raw anchovy fillets from southern Europe were relatively stable. Proteolytic activity that digested myosin heavy chain in vitro was found in muscle extracts from both types of salted fillets. Enzymes with activity were high‐temperature‐active serine proteinases with substrate specificities similar to trypsin. Optimal pH was 7.4 (Japan) and &gt;8.5 (Europe). Neither enzyme showed collagen‐degrading activity.