6533b7dbfe1ef96bd12709f3
RESEARCH PRODUCT
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies
Marcella BarberaAndrea SantulliNicola FrancescaAntonio AlfonzoCiro SanninoWalter RandazzoOnofrio CoronaLuca SettanniGiancarlo Moschettisubject
0301 basic medicineHalobacterium salinarum030106 microbiologySalt (chemistry)Aquatic Science03 medical and health sciencessalted anchoviessalted anchovieBotanyFood scienceSettore BIO/06 - Anatomia Comparata E CitologiaQuality characteristicschemistry.chemical_classificationbiologyExtremely halophilic archaea; Halobacterium salinarum; histamine; salt concentration; salted anchovies; Food Science; Aquatic ScienceSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classificationhistamineHalophile030104 developmental biologychemistryExtremely halophilic archaeasalt concentrationSalted fishArchaeaFood ScienceSettore AGR/16 - Microbiologia Agrariadescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-04-28 |