Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)

Abstract

The changes of free fatty acids (FFA) during the ripening of salted anchovy was studied. In the course of the curing process, the content of free fatty acids (FFA) in the muscle increased fifteen-fold, mostly in the first 100 days of the process. Each sample was subjected to sensory evaluations. A high correlation between FFA contents and sensory scores was found. Therefore the determination of FFA is proposed as an objective index to assess the ripening of salted anchovies.

Bacterial Contribution to Salted Anchovy (Engraulis anchoitaHubbs & Marinni, 1935) Ripening Process

“…In this sense, the relationship between total and non-protein nitrogen (NPN) has been proposed as an objective index to evaluate the degree of ripening (Durand, 1981;Hernández-Herrero, 1999a;Besteiro et al, 2000;Pons-Sánchez-Cascado et al, 2005). Moreover, an increase of the ester index (related to free fatty acid content) has been observed during ripening, showing a good correlation with the development of the sensory characteristics Filsinger et al, 1982;Roldán et al, 1985). This fact is very important since it constitutes the prior step to free fatty acid oxidation which gives rise to numerous volatile compounds that would be responsible to a large extent for the salted-ripened anchovy's characteristic flavor (Triqui and Reineccius, 1995;Czerner, et al, 2011).…”

“…In the light of the results obtained, it could be inferred that the bacterial proteolytic activity would add to the endogenous proteolysis of this type of product, cooperating with the ripening process. In the same way, bacterial lipolysis would contribute to increased free fatty acids and rancidity, which has been related to the development of the typical sensorial characteristics of this kind of product (Hernández-Herrero et al, 1999a;Triqui and Reineccius, 1995) and specifically with Engraulis anchoita products (Filsinger et al, 1982;Roldán et al, 1985;Czerner et al, 2011). However, an excess of both bacterial proteolytic and lipolytic activities would lead to development of off-flavors.…”

“…Following this, anchovies are beheaded and partially gutted (leaving gonads and pyloric caeca), placed in barrels of alternating layers of fish and salt, and pressed, reducing the a w to 0.75 (Filsinger et al, 1987;Yeannes, 1996). Ripening implies several chemical and physicochemical changes, both in the lipid and the protein fraction, and requires 3 to 12 months depending on the fish species and the manufacturing technology used (Durand, 1981;Campello, 1985;Filsinger et al, 1982Filsinger et al, , 1984Filsinger et al, , and 1987Roldán et al, 1985;Hernández-Herrero, 1999a and1999b). As a result of these changes, the product acquires firm consistency, reddish color, juicy texture, and a characteristic odor and flavor (Filsinger et al, 1982).…”

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

“…The first stage is salting, characterized by salt penetration into the fish flesh and accompanied by the elimination of water from it. The second stage is ripening, slower than the first, which implies several transformations, including proteolysis, lipolysis and lipid oxidation 2–5. As a result of these changes the product acquires a firm consistency, reddish colour, juicy texture and characteristic odour and flavour 6, 7…”

Evaluation of the influence of inert atmosphere packaging on the quality of salt‐fermented Indian shad

“…The gradual increasing trend ( P < 0.05) of FFA in both the treatment indicated that salt did not inhibit lipases responsible for the liberation of FFA. Such liberation of FFA has been indicated by Roldan et al. (1985) and Perez‐Villarreal & Pozo (1992).…”