Effect of the electrostatic field on fish deterioration: the case of the European anchovy ( Engraulis encrasicolus )

The European anchovy ( Engraulis encrasicolus ) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA + ) on the quality of fresh anchovies in a...

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Bibliographic Details
Published in:International journal of food science & technology 2024-05, Vol.59 (5), p.3308-3316
Main Authors: Fiorile, Giovanni, Puleo, Sharon, Ferraioli, Annachiara, Cantone, Alessandra, Valentino, Vincenzo, De Filippis, Francesca, Torrieri, Elena, Di Monaco, Rossella
Format: Article
Language:English
Subjects:
Anchovies
Electric fields
Electrostatic properties
Engraulis encrasicolus
Fatty acids
Fish
Fish spoilage
Microorganisms
Spoilage
Storage
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Summary:The European anchovy ( Engraulis encrasicolus ) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA + ) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA + technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA + after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17076