Isolation and Characterization of Microorganisms Associated with Marinated Anchovy (Engraulis anchoitd)

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma and to extend shelf life of meat, poultry, seafood, and vegetables (CADUN; CAKLI; KISLA, 2005). Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (FUENTES et al., 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al., 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975). In Great Britain, herring and usually three species of shellfish (cockles, mussels, and whelks) are processed as marinades (MC LAY, 1972).There are several methods to elaborate fish marinades. On the basis of the preparative procedures, cold, fried, cooked and sometimes pasteurized marinades may be distinguished (MEYER, 1965;YEANNES, 1991). In cold marinades, fish is treated in a marinating bath with a relatively high acetic acid and salt contents. The immersion time depends on the species characteristics (lipid content, texture, and size among others) (MEYER, 1965;BERTULLO, 1975;YEANNES;CASALES, 1995;CABRER;YEANNES, 2002; DUYAR; EKE, 2009;FUENTES et al., 2010 ). ResumoOs objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de mar...

Section: Physical and Chemical Analysesmentioning

confidence: 99%

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Capaccioni¹,

Casales²,

Yeannes³

2011

“…Microbial degradation of the proteins is not possible due to the high sensibility of microorganisms to the acid medium (MEYER, 1965). In a previous work, it was determined, for the same species, that there is no microbial development in the marinating stage (FUSELLI et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The typical microbiological flora of this product filled with different kinds of liquids (corn oil or acetic acid solution 2%) was constituted by Lactobacillus paracasei paracasei 1, and Micrococcus spp. (FUSELLI et al, 1998).During the marinating stage of this product two periods were differentiated, the "variable grade period", which corresponds to approximately the first 24 hours where the most abrupt physicochemical changes are presented, and the " constant grade period", which continues after the previous one until the end of the marinating process, in which the changes are evidenced clearly by their sensorial modifications (CABRER; CASALES; YEANNES, 2002).The objective of this work was to analyze, during the marinating process, the variations in the chemical compounds of anchovy fillets that give them the specific sensorial characteristics. …”

mentioning

confidence: 99%

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Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

Yeannes

Casales

2008

.ar *A quem a correspondência deve ser enviada Modifications in the chemical compounds and sensorial attributes ofEngraulis anchoita fillet during marinating process Alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita) durante o processo de marinadoMaria Isabel YEANNES 1 *, Maria Rosa CASALES 1 IntroductionMarinated fish are products preserved by the combined action of salt and organic acids. Usually, acetic acid and salt are added to the fish to retard the action of bacteria and enzymes and to change the taste and textural properties of raw material (MEYER, 1965;Mc LAY, 1972; POLIGNE; COLLINGAN, 2000;BISPO et al., 2004; PONS-SANCHEZ-CASCADO et al., 2005, SALLAM et al., 2007.In Argentina, the process of making cold marinated anchovies (Engraulis anchoita) has been developed using raw materials with different pre-treatment (fresh, frozen, and salted) and satisfactory products have been obtained in all the cases (YEANNES; CASALES, 1995). The effect of the process on the microorganisms has been studied, and it proved to be a safe product (FUSELLI et al., 1994). The typical microbiological flora of this product filled with different kinds of liquids (corn oil or acetic acid solution 2%) was constituted by Lactobacillus paracasei paracasei 1, and Micrococcus spp. (FUSELLI et al., 1998).During the marinating stage of this product two periods were differentiated, the "variable grade period", which corresponds to approximately the first 24 hours where the most abrupt physicochemical changes are presented, and the " constant grade period", which continues after the previous one until the end of the marinating process, in which the changes are evidenced clearly by their sensorial modifications (CABRER; CASALES; YEANNES, 2002).The objective of this work was to analyze, during the marinating process, the variations in the chemical compounds of anchovy fillets that give them the specific sensorial characteristics. Materials and methods ProcessAnchovy (Engraulis anchoita) caught in the Southwest Atlantic Ocean in September were frozen on board and stored at -30 °C for further use in the marinating process. The process developed by Yeannes and Casales (1995) was applied (Figure 1). This process consists of the following stages: thawing, washing, heading, gutting and cutting off the tail, filleting, washing, brining (in a bath with 10% of sodium chloride-food grade-for 1 hour at room temperature (18 °C), fish: solution ratio 1:1), marinating ResumoPeixes marinados são produtos obtidos pela ação combinada de sal e ácidos orgânicos. O presente estudo teve como objetivo avaliar as alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita) durante o processo de marinado. O conteúdo de proteína apresentou decréscimo significativo durante a salga. O teor de Bases Voláteis Totais-N-BVT, apresentou uma diminuição considerável durante a salga e marinacão. Na fase de marinado, foi observado um aumento em aminoácidos livres totais. Foi constatada a presença de N-BVT na salmoura e na solução oriunda do...

“…The procedure to make cold marinades from Engraulis anchoita was developed by Yeannes and Casales (1995) and then adopted by the industry using its own procedures and formulas. The effect of the process on the native flora was studied by Fuselli et al (1994), the typical microbiological flora was isolated and characterized by Fuselli et al (1998) and typical microorganisms in marinated anchovy fillets with corn oil and spices were determined by Fuselli et al (2003). Physical and chemical changes in anchovy fillets during the marinating process were studied by Cabrer et al (2002).…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita

Casales¹,

Capaccioni²,

Yeannes³

2009

.ar *A quem a correspondência deve ser enviada Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita Obtainment of equilibrium times and diffusion coefficients of acid and salt to design the marinating process of Engraulis anchoita filletsMaría Rosa CASALES 1,3 , María Eugenia CAPACCIONI 2 , María Isabel YEANNES 1,3 * IntroductionWhen marinating foods, pieces of fresh or defrosted food are immersed in solutions of low pH and high salt content to obtain a product with pH lower than 4.5 and with the desired sensorial characteristics (MC LAY, 1972). Differences of acid and salt contents in food and marinating solutions cause simultaneous diffusion of acid and salt in the food and water out of the food. The study of diffusional changes in each food and the determination of equilibrium times are very important and necessary to determine marinating conditions. Telis et al. (2004) determined the apparent diffusion coefficient for sucrose, NaCl and water during osmotic dehydration of tomatoes. Turhana and Kaletunc (1992) determined a modeling of salt diffusion for their work on white cheese during long-term brining, Pajonk et al. (2003) conducted an experimental study and modeling of NaCl diffusion coefficients during hard-cheese brining and Gerla and Rubiolo (2003) studied the simultaneous diffusion of NaCl, lactic acid and water in cheese during brining. Deng (1977), Favetto et al. (1981), Zugarramurdi and Lupin (1980) and Graiver et al. (2006) determined some kinetic data on the penetration of salt in meat and fish. Specifically for E. anchoita, there are studies on dry and wet salting LUPÍN, 1977). Studies on both acetic acid and salt uptake in fish are scarcer; Rodger et al. (1984) examined these diffusion properties in herring muscles.In this work, the marinades of anchovies (Engraulis anchoita) were studied.Engraulis anchoita is a small pelagic fish that occurs in the South Western Atlantic Ocean, from 22º S, in Brazilian waters, to 47º S, in Argentine waters. This species is the most abundant and underexploited pelagic fishes. The Argentinean process includes canned in oil, salted and matured product, salted fillet with oil and marinated. The last process mentioned is a new product ResumoFoi estudada a difusão simultânea de cloreto de sódio e ácido acético em filés de anchoíta. Os resultados mostram que foram alcançadas condições de equilíbrio entre os filés e a solução de marinado, de acordo com os valores K obtidos para fechar a unidade. A solução de marinado precisou de agitação para evitar a formação de uma camada superficial diluída nos filés de pescado. Os tempos de equilíbrio para ácido e sal foram maiores para as amostras agitadas durante o marinado. O gasto de cloreto de sódio e ácido acético durante o marinado dos filés de anchoíta pode ser explicado pela lei de Fick. Os valores do coeficiente de difusão para ácido acético a 20 °C foram 3,39 × 10 -6 e 3,49 × 10 -6 cm 2 /segundos para marinado com e sem agitaçã...