EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Abstract

Abstract:This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p<0.05) in the sensory, chemical and microbiological values among the storage groups. The highest shelf-life was found as 8 days for samples kept in chilled freshwater. Water-ice mix application resulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sensory values in terms of legally permitted levels set by US Food and Drug Administration (FDA). Histamine forming bacteria counts supported the formation of histamine in most groups while total bacteria counts were in agreement with sensory results in terms of acceptability. Moreover, some existing formulated indexes created from various BA levels were not found suitable to estimate spoilage degree of anchovy kept at these conditions. This study suggests that using ice and water-ice mix can improve shelf-life of anchovy stored at refrigerated temperatures in terms of food quality and safety. The results of this study can be used to guide seafood industry for testing fresh anchovy quality and safety at different chilled conditions.

Detection of cold chain breaks using partial least squares-class modelling based on biogenic amine profiles in tuna

“…Mendes [17] showed the absence of correlation between the content of histamine or other amines and the spoilage degree of fish. [18] observed that several indexes were not valid to estimate the degree of In this context, a recent work by Ortiz et al [19] showed that both time and temperature of storage, and their interaction, significantly result in mathematically modelling changes on the profile of the amount of BAs in swordfish. It described two different ways of evolution of the content of BAs related to temperature and time of storage, which explained why the quality indexes based on sums or ratios between BAs were not able to describe the evolution of the spoilage as was already reported by other authors.…”