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

Abstract

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.

Identification of Contracaecum rudolphii (Nematoda: Anisakidae) in Great Cormorants Phalacrocorax carbo sinensis (Blumenbach, 1978) from Southern Italy

“…The Anisakidae family includes fish-borne nematodes with zoonotic significance and worldwide distribution [ 1 , 2 , 3 ]. Among the Anisakidae family, Contracaecum spp.…”

Microbial quality assessment of dried anchovy fish sold in Puducherry, India

“…For example, anchovies are traditionally sun-dried by the side of the road or by the sea, occasionally using firewood smoke as a preservation method [8,9] . The anisakicidal activity of limonene (LMN), which can devitalize Anisakis larva found in the marinated anchovy fillets was reported in a study done by Nalbone 2022 [10] . After dried anchovies were ingested in Singapore, Ling et al (2002) [11] documented the disease caused by multi-drug resistance S. Typhimurium DT104L.…”

Re‐evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3

“…Moreover, its effect was stronger when a double treatment with 1% LMN was performed, i.e. when it was applied during both the marinating and the packaging in oil processes (Nalbone et al., 2022 ).…”