Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (<i>Engraulis ringens</i>) stored at 8 and 20°C

Rojas-De-Los-Santos, Estrellita; Valverde-Vera, Verónica; Del-Aguila-Moyano, Stephanie; Vela-Rosas, Jessica; Molleda-Ordóñez, Andrés Avelino; Valenzuela, M.E. Ayala Galdos De; Albrecht-Ruiz, Miguel

doi:10.1080/23311932.2018.1549194

Cited by 2 publications

(2 citation statements)

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“…Anchovy post-harvest handling is mostly limited to refrigeration by either icing on board the fishing vessel (Yongsawatdigul et al, 2004;Rodtong et al, 2005;Yeannes, 2010, 2013;Czerner et al, 2011;Chotimarkorn, 2014;Abraha et al, 2017;Rojas-De-Los-Santos et al, 2018) or icing at the landing site (Siriskar et al, 2013). However, post-harvest data are limited on the quality changes of refrigerated anchovy and thus inconclusive, especially when icing is conducted in combination with salting.…”

Section: Introductionmentioning

confidence: 99%

“…Apart from icing, salting is a process where the water content is reduced by the penetration of salt, resulting in ending or slowing down the activity of most of the spoilage bacteria (Turan et al, 2007;Yeannes, 2010, 2013). Salting of anchovy could be done by either dry salting (Rodtong et al, 2005) or wet salting (brining) Yeannes, 2010, 2013;Rojas-De-Los-Santos et al, 2018). Rapid changes were observed in the salt and water contents during the first 5-10 hr of an extended time length post-brining of 50 hr (Czerner and Yeannes, 2010) and 60 hr (Czerner and Yeannes, 2013) for anchovy (Engraulis anchoita) that were affected by the cut type (Czerner and Yeannes, 2010), lipid content and salting temperature (Czerner and Yeannes, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures

2022

ANRES

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Article InfoImportance of the work: Practical protocol for post-harvest handling of small-sized (less than 12 cm) anchovy by means of chilling and salting is needed to minimize the risk of associated chemical hazards. Objectives:The objective of this study was to establish the optimal level of added salt for anchovy (Stolephorus indicus) stored at different temperatures. Materials & Methods: Changes in water phase salt (WPS) and quality of anchovy (7.99 ± 0.38 cm in length) salted at 2%, 4%, 6%, 8%, 10% and 12% w/w, were monitored during 5 hr post salting at ambient temperature (33 ± 3°C) and refrigerated temperature (4 ± 1°C). Results: WPS levels of 10% or higher were achieved when the level of added salt was 8-12% w/w, while water activity values of 0.94 or lower were achieved when the level of added salt was 6-12% w/w for anchovy stored at both temperatures (p < 0.05). The time ranges practically required to reach 10% WPS during refrigerated storage of anchovy salted at 8-10% w/w and 12% w/w were 4 hr and 2 hr, respectively. After 5 hr of storage, salting anchovy at 8-12% w/w either stored at ambient or chilled temperature resulted in a histamine content below 2 mg/100 g and total volatile base nitrogen and trimethylamine contents below the limits of acceptability for human consumption. Main finding: It could be concluded that the combination of a prescribed salt level of 8-12% w/w and refrigerated storage of anchovy being used as a raw material provided a high level of assurance that the microbial growth and chemical changes could be retarded.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures

2022

ANRES

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Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C

Cited by 2 publications

References 12 publications

Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures

Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

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