Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)

• Published in: Journal of food protection Vol. 68; no. 8; pp. 1683 - 1689
• Main Authors: Pons-Sanchez-Cascado, S, Veciana-Nogues, M.T, Bover-Cid, S, Marine-Font, A, Vidal-Carou, M.C
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.08.2005
• Subjects: acidification; Aerococcus viridans; anchovies; Animals; bacterial contamination; biogenic amines; Biogenic Amines - biosynthesis; Biological and medical sciences; carboxy-lyases; Carboxy-Lyases - metabolism; Colony Count, Microbial; Consumer Product Safety; curing (food products); Engraulis; Engraulis encrasicolus; Enterobacter cloacae; Enterobacteriaceae - isolation & purification; Enterobacteriaceae - metabolism; Enterococcus - isolation & purification; Enterococcus - metabolism; enzyme activity; fish spoilage bacteria; Food Contamination - analysis; Food industries; Food Microbiology; food spoilage; Fundamental and applied biological sciences. Psychology; Humans; indicator species; Marine; meat aging; microbial load; nitrogen; plate count; proteolysis; ready-to-eat foods; salted fish; salting; Salts - metabolism; Seafood - microbiology; Staphylococcus chromogenes; volatile basic nitrogen; volatile organic compounds; Volatilization; Volatile compound; Decarboxylase; Enzyme; Lyases; Engraulis encrasicholus; Anchovy; Ripening; Salt; Carbon-carbon lyases; Vertebrata; Acids; Carboxy-lyases; Pisces; Biogenic amine
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-68.8.1683

Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 +/- 0.03, 21.33 +/- 5.82%, and 44.06 +/- 12.47 mg/100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples.