Bacterial Contribution to Salted Anchovy (Engraulis anchoita Hubbs & Marinni, 1935) Ripening Process |
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| Authors: | Marina Czerner María Isabel Yeannes |
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| Institution: | 1. Grupo de Investigación Preservación y Calidad de Alimentos , Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico Mar del Plata;2. Departamento de Ingeniería Química, Facultad de Ingeniería , Universidad Nacional de Mar del Plata (UNMdP) , Mar del Plata , Argentina mczerner@fi.mdp.edu.ar;4. Departamento de Ingeniería Química, Facultad de Ingeniería , Universidad Nacional de Mar del Plata (UNMdP) , Mar del Plata , Argentina |
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| Abstract: | The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process was dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic, and trimethylamine oxide (TMAO) reductase activities. These activities contribute to the development of the typical flavor of this product and to the increase of total volatile bases observed during ripening. |
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| Keywords: | salted ripened fish halophilic bacteria lipolysis proteolysis TMAO reduction |
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