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

Abstract

.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...

Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation

“…Total free amino acids (FAA) were determined on C and PR-RTE during VP storage (Day 0, 7, 30, 120) on lyophilized samples according to the method of Rosen (1957) as modified by Yeannes and Casales (2008). For the analysis of total protein profile, lyophilized samples (0.05 g) were directly extracted in 5 mL of Laemmli sample buffer 1× (Laemmli, 1970), containing 2% (v/v) 2-mercaptoethanol as reducing agent.…”

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

“…There are some previous studies on marinated Engraulis anchoita such as the development of product (YEANNES; CASALES, 1995), physical and chemical changes during the marinating process (CABRER; CASALES; YEANNES, 2002;YEANNES;CASALES, 2008), and also microbiological studies on each stage of the process (FUSELLI et al, 1994) and isolation and identification of the typical flora (FUSELLI et al, 1998). Several of these studies also take into account different pretreatments of raw materials (fresh, pre-salted-on-board, and frozen-on-board) concluding that a very good product may be obtained under any of these conditions (FUSELLI et al, 1994;YEANNES;CASALES, 1995).…”

Irradiación gamma en anillas de calamar (<i>Illex argentinus</i>) y filetes marinados de anchoíta (<i>Engraulis anchoita</i>)

“…El NBVT es particularmente útil para evaluar la calidad de calamar (LeBlanc & Gill, 1984;Woyewoda & Ke, 1980). También ha demostrado ser de utilidad para determinar la pérdida de frescura en marinados de anchoita (Engraulis anchoita) (Yeannes & Casales, 2008) (Engraulis encrasicholus) (Gökoglu et al, 2009) y de sardina (Sardina pilchardus) (Gökoglu et al, 2004).…”

“…El principal efecto preservativo del proceso de marinación es el aumento de la acidez y la disminución de la actividad de agua por la incorporación de ácidos orgánicos y sal. Estas barreras son las que limitan las reacciones deteriorantes tanto enzimáticas como microbianas durante el almacenamiento de los productos pesqueros preservados mediante dicha tecnología (Meyer, 1965;Sallam et al, 2007;Yeannes & Casales, 2008).…”

“…Los marinados de anchoíta frescos tienen un color blanquecino producto del desangrado previo a la marinación en un baño de salmuera (Yeannes & Casales, 1995;Yeannes & Casales, 2008) y del tratamiento con ácidos orgánicos durante la misma (Figura 3.2). Durante el almacenamiento, las modificaciones en el color son tan importantes, que éste es considerado junto con la textura, uno de los indicadores del deterioro (Yeannes et al, 2007).…”