Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)

Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products’ shelf life. The quality of a product is usually established on the basis of its safety...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-08, Vol.62 (32), p.8014-8022
Main Authors: Dehaut, Alexandre, Himber, Charlotte, Mulak, Véronique, Grard, Thierry, Krzewinski, Frédéric, Le Fur, Bruno, Duflos, Guillaume
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Aldehydes - chemistry
Analytical chemistry
anchovies
Animals
biogenic amines
Biogenic Amines - analysis
Chemical Sciences
Condiments
Dietary Fats - analysis
Engraulis encrasicolus
Fishes
Food and Nutrition
Food Inspection
Food Quality
Food Storage
Food, Preserved - analysis
France
Gas Chromatography-Mass Spectrometry
HACCP
Ketones - analysis
Ketones - chemistry
Life Sciences
lipid peroxidation
marinating
Molecular Structure
monitoring
Oxidation-Reduction
Principal Component Analysis
Seafood - analysis
sensory properties
shelf life
Sodium Chloride, Dietary
Solid Phase Microextraction
storage time
temperature
volatile compounds
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products’ shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf5021736