Search results for " salted anchovies"

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

2017

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 concent…

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 Agraria
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Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?

2010

Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents…

BacteriaColony Count MicrobialFishesFood ContaminationHaloarcula spp Halobacterium spp. histamine salted anchovies starter cultureSodium ChlorideHalobacterialesSeafoodFood PreservationHaloarcula spp. Halobacterium spp. histamine salted anchovies starter culture.Food MicrobiologyAnimalsSettore AGR/16 - Microbiologia AgrariaHistamine
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