Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Abstract

Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, limited information has been available on the effect of EHA and salt concentration on the safety and quality characteristics of salted anchovies. Eight Halobacterium salinarum strains were isolated from different sea salt samples and subjected to phenotypic and genotypic characterization. The strains were then inoculated into fresh salt before addition to anchovies. A total of 18 experimental productions were performed. The inoculated trials showed the lowest counts of undesired microorganisms. In particular, salted anchovies produced with Hbt. salinarum H11 showed the lowest histamine concentration as well as the highest sensory scores. Differences in terms of volatile organic compounds (VOCs) were estimated among trials. Furthermore, multivariate analysis showed that experimental production performed with a reduced amount of salt (175 g of sea salt per kg of anchovies) did not affect the final quality of salted anchovies. The strain Hbt. salinarum H11 produced salted anchovies with well-appreciated organoleptic features. Thus, the addition of EHA and the use of a lower amount of sea salt might represent a valuable alternative to the traditional method for production of salted anchovies

Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.)

“…The levels of the microbial groups investigated in this study are comparable to those reported in literature (Alfonzo et al, 2017a;Aponte et al, 2010;Hern andez-Herrero et al, 1999b). In the present study, a decrease of the microbial counts of total aerobic mesophilic microorganisms, LAB (cocci and rods), Enterobacteriaceae and Staphylococcaceae was observed in relation to the type of salt applied for the salting process.…”

“…In the present study, a decrease of the microbial counts of total aerobic mesophilic microorganisms, LAB (cocci and rods), Enterobacteriaceae and Staphylococcaceae was observed in relation to the type of salt applied for the salting process. This trend was not followed by the halophilic populations, since the salty environment became selective for this microbial group (Alfonzo et al, 2017a;Aponte et al, 2010;Czerner & Yeannes, 2014;Pons-Sanchez-Cascado et al, 2005).…”

“…The other microbial groups were investigated after decimal serial dilutions in Ringer's solution (Sigma-Aldrich, Milan, Italy): heterotrophic marine bacteria on Difco™ Marine Agar 2216 (Becton Dickinson, Milan, Italy) incubated at 25 C for 72 h; mesophilic LAB rods and cocci on de Man-Rogosa-Sharpe (MRS) agar and M17, respectively, incubated in anaerobiosis at 30 C for 48 h; members of Enterobacteriaceae and Staphylococcaceae families were investigated as reported by Alfonzo et al (2017a). Analyses were performed in triplicate.…”

“…S1. Generally, species and strains diversity of microorganisms during salting of anchovies is mainly affected by a w , salt concentration and pH changes (Alfonzo et al, 2017a;Campello, 1985; Hern andez-Herrero, Roig-Sagu es, L opez-Sabater, Rodriguez-Jerez, & Mora-Ventura, 1999b; Villar, de Ruiz Holgado, Sanchez, Trucco, & Oliver, 1985).…”

Sanitizing food contact surfaces by the use of essential oils

“…The input matrix used for HCA consisted of chemical compounds and MIC for both E. coli and S. enterica. The PCA explored the input matrix based on the 9 EOs introduced as cases and the normalized average data of 178 chemical compounds grouped according to their chemical classes and MIC for both E. coli and S. enterica considered as explanatory variables, preliminary evaluated by using the Barlett's sphericity test (Alfonzo et al, 2017;Bautista Gallego et al, 2011). Eigenvalues were calculated and score and loading plots including both EOs samples and GC-MS constituents were generated (Torregiani et al, 2017).…”