Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Abstract

Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture.

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

“…The inoculum of halophilic bacteria as starter culture into salted fishes might shorten the ripening period of salted anchovies and might improve the safety and sensory quality of the final products due to decrease of the levels of Enterobacteriaceae and staphylococci. Aponte et al (2010) and Akolkar, Durai, and Desai (2010) clearly showed that the use of archaea halophilic strains (red-pink colour shape) as starters improve significantly the safety and the sensory quality of salted anchovies without colour alteration of processed fishes. Thus, the presence of halophilic bacteria during the ripening of salted fishes, including pink-colored shape strains, does not affect negatively the quality of the product.…”

“…Although, the decrease of the microbial concentrations is commonly reported during the ripening period of salted fishes (Aponte et al, 2010), as well as for the majority of salted foods (Francesca et al, 2016), the presence of many microbial populations during ripening of salted fishes has been clearly associated to an increase of histamine content in the final products (EC No. 1441/ 2007EC No.…”

“…With regards to sensory analysis, the salting process leads to obtain a tender fishery product with a specific, pleasant aroma and taste (Aponte et al, 2010; Hern andez-Herrero, Roig-Sagu es, L opezSabater, Rodríguez-Jerez, & Mora-Ventura, 1999), firstly due to the diffusion of salt into fish tissues and, subsequently, to the enzymatic pathways that decompose proteins and fats during the ripening stage (Hern andez-Herrero, Roig-Sagu es, L opez-Sabater, Rodríguez-Jerez, & Mora-Ventura, 2002;Voskresensky, 1965). The enzymes that determine the autolysis of tissues may have a fish tissue and/or a microbial origin.…”

“…The sardines were disposed "head-tail" in layers (Aponte et al, 2010) and spaced out with salt, provided by "Salt Cucchiara srl" company (Marsala, Italy). The sardines were kept under constant pressure with 2 kg weight put on the top of the jars for the first month, reduced to 1 kg until the end of ripening (Aponte et al, 2010).…”

“…Food salting process represents an effective hurdle to the microbial growth in fishery products, in particular, anchovies and sardines (Aponte, Blaiotta, Francesca, & Moschetti, 2010). However, when salt fails to penetrate fish tissues potential pathogenic and spoilage microorganisms can easily grow.…”