Anisakis are responsible for an important fish-borne disease, anisakidosis. This human disease is related to the consumption of raw or undercooked fish, which are parasite hosts of this parasite. In order to reduce the incidence of human anisakidosis all seafood product destined to be consumed raw or almost raw is worldwide recommended the freezing treatments. In several fishery products, such as marinated anchovy, the freezing process, used to destroy Anisakis larvae, affects the sensory characteristics. For these reasons, fish marinated industries required new study on alternative process, in order to avoid the freezing. Natural compounds are more frequently used against these larvae and two different flavoured oil mixture commonly used in Italy and in Tunisia for industrial marinated anchovy showed interesting effectiveness against the parasites. Aim of this study was to evaluate the sensorial characteristics of marinated anchovy in different oil mixture with anisakicidal activity compared to traditionally marinated anchovy during storage. For the experiment 18 fresh anchovies (Engraulis encrasicolus Linneo, 1758), collected from local markets (Sicily, Italy), were processed within six hours harvesting. Each fish was eviscerated, decapitated and reduced in fillets. Three groups of marinated fillets were evaluated. Control group (CTR) prepared with unflavoured olive oil and two other groups with enriched olive oil in different mixtures against Anisakis larvae: the first one Parsley/Garlic/Lemon used in Italy (MIX) and the second one Cumin used in Tunisia for fish preparations (CUM). Samples were analysed at day 0, 7 and 14 of storage. An E-nose (FOX 4000, Alpha M.O.S.) equipped with 18 MOS sensors, a potentiometric E-tongue (αAstree, Alpha M.O.S.) and an E-eye (Iris Visual Analyser 400, Alpha M.O.S.) were used for asses the trial and to evaluate the difference between the three groups of marinated anchovy. Principal component analyses (PCA) was performed with the native instrumental software (AlphaSoft, v14.1). The three groups were similar overall in colour (DI= −10) and taste (DI= −2) and differed only for the volatile component (DI =62). During storage, the two MIX and CUM groups showed a similar trend to the CTR group, proving to be stable over time. Considering the low influence in sensory evaluation, the enriched oil mixtures can represent an effective method alternative to the freezing process required by European Regulation EC No 853/2004.

E-nose, e-tongue and e-eye for sensorial evaluation of anchovy fillets marinated in different flavoured olive oil mixture with anisakicidal activity.

Ambra Rita Di Rosa
;
Filippo Giarratana;Vincenzo Chiofalo
2019-01-01

Abstract

Anisakis are responsible for an important fish-borne disease, anisakidosis. This human disease is related to the consumption of raw or undercooked fish, which are parasite hosts of this parasite. In order to reduce the incidence of human anisakidosis all seafood product destined to be consumed raw or almost raw is worldwide recommended the freezing treatments. In several fishery products, such as marinated anchovy, the freezing process, used to destroy Anisakis larvae, affects the sensory characteristics. For these reasons, fish marinated industries required new study on alternative process, in order to avoid the freezing. Natural compounds are more frequently used against these larvae and two different flavoured oil mixture commonly used in Italy and in Tunisia for industrial marinated anchovy showed interesting effectiveness against the parasites. Aim of this study was to evaluate the sensorial characteristics of marinated anchovy in different oil mixture with anisakicidal activity compared to traditionally marinated anchovy during storage. For the experiment 18 fresh anchovies (Engraulis encrasicolus Linneo, 1758), collected from local markets (Sicily, Italy), were processed within six hours harvesting. Each fish was eviscerated, decapitated and reduced in fillets. Three groups of marinated fillets were evaluated. Control group (CTR) prepared with unflavoured olive oil and two other groups with enriched olive oil in different mixtures against Anisakis larvae: the first one Parsley/Garlic/Lemon used in Italy (MIX) and the second one Cumin used in Tunisia for fish preparations (CUM). Samples were analysed at day 0, 7 and 14 of storage. An E-nose (FOX 4000, Alpha M.O.S.) equipped with 18 MOS sensors, a potentiometric E-tongue (αAstree, Alpha M.O.S.) and an E-eye (Iris Visual Analyser 400, Alpha M.O.S.) were used for asses the trial and to evaluate the difference between the three groups of marinated anchovy. Principal component analyses (PCA) was performed with the native instrumental software (AlphaSoft, v14.1). The three groups were similar overall in colour (DI= −10) and taste (DI= −2) and differed only for the volatile component (DI =62). During storage, the two MIX and CUM groups showed a similar trend to the CTR group, proving to be stable over time. Considering the low influence in sensory evaluation, the enriched oil mixtures can represent an effective method alternative to the freezing process required by European Regulation EC No 853/2004.
2019
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3141936
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact