Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

Abstract

As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.

Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

“…Fresh anchovies proceeding from different catches showed significant differences in both, water and lipid content, while protein and ashes values were similar (p < 0.01). Agreeing with data found in bibliography, these variations are within the expected values for this species in the harvest season (Cabrer et al, 2002;Czerner and Yeannes, 2010;Czerner et al, 2011;Pastous Madureira et al, 2009;Massa et al, 2007).…”

“…This behaviour is common in fish and the pelagic species such as E. anchoita, shows the most important variation of water and lipid contents. Values reported in literature for lipid and water content range between 1.68-10.04 g 100 g À1 and 72.34-79.56 g 100 g À1 , respectively (Cabrer et al, 2002;Czerner and Yeannes, 2010;Czerner et al, 2011;Massa et al, 2007). Studies on other fish species have reported important effects of the lipid phase during salting (Collignan et al, 2001;Gallart-Jornet et al, 2007b) but up to our knowledge the effect of this intrinsic variable was not contemplated in literature for anchovy brining.…”

Acceptance of fermented anchovy(Engraulis anchoita)

“…The influence of anchovy consumption habit in the acceptance of the product under examination is evident, since the group that expresses greater acceptance was the one characterized by having a habit of consuming anchovy in the form of salty matured or boquerone. This is evidenced in the data reported in Table 3, where it is found that 67% of respondents report having the habit of consumption of salty matured anchovy (CzerNer et al, 2011).…”

“…In this process the fish is mixed with NaCl in a proportion of 30% and then subjected to fermentation. This product is traditionally known as "matured salted fish" (CzerNer et al, 2011). The marinated anchovy fillets are traditionally known as "boquerones" (PaStouS-MaDureira et al, 2009 Brazilians do not have the habit of consuming products such as fermented fish.…”

Condições de secagem de uma pasta de anchoita modificada enzimaticamente na oxidação lipídica, lisina disponível e atividade antioxidante do produto

“…O efeito dos parâmetros de secagem na remoção de umidade, expressos por modelos cinéticos, tem sido estudado para diferentes espécies de pescado (PINTO & TOBINAGA, 2006;VEJA-GÁLVEZ et al, 2011). A anchoita é uma excelente fonte proteica e rica em ácidos graxos poliinsaturados (CZERNER et al, 2011), assim, pode-se aproveitar o potencial de pesca da anchoita, utilizando a modificação enzimática de suas proteínas, associada à operação secagem para produzir um produto com melhores propriedades funcionais e nutricionais.…”