Nutritional Characteristics of a Peruvian Anchovy (<i>Engraulis ringens</i>) Protein Concentrate

Pariona-Velarde, Daniel; Maza-Ramírez, Santos; Valenzuela, M.E. Ayala Galdos De

doi:10.1080/10498850.2020.1789798

Cited by 2 publications

(1 citation statement)

References 59 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Anchovies are commonly used in fish sauce manufacture because of their low value and abundance of protein, with the Peruvian anchovy having up to 20% protein [ 12 ]. Although anchovies are the most commonly used substrate, diverse species including tilapia, sardines, silver barb fish, and freshwater crab have been used in fermented condiment production [ 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment

Greiner

Skonberg

Perkins

2021

Foods

View full text Add to dashboard Cite

To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g−1, 200 mg g−1, or 300 mg g−1 NaCl, and spontaneously fermented for up to 120 days. Chromatographic analysis revealed that histamine content was not a safety concern as all treatments were below the current U.S. legal threshold (50 mg 100 mL−1). The majority of microbial and physicochemical properties measured within salt level (proteolytic bacterial population, total volatile basic nitrogen (TVBN), amine nitrogen, water activity, moisture, and biogenic amines) were statistically unchanged between days 60 and 120 of fermentation, suggesting that most of the biochemical changes happened early in the fermentation. While the production of a fermented condiment was successful and could represent an opportunity for the valorization of this invasive species, additional work is needed to accelerate the process and further understand the dynamics of the early fermentation stages.

show abstract