Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus)

Souheil Ben Mohamed; Rogério Mendes; Rihab Ben Slama; Patricia Oliveira; Helena Alves Silva; Amina Bakhrouf

Journal of Food and Nutrition Research. 2016, 4(5), 318-326
DOI: 10.12691/jfnr-4-5-8

Open AccessArticle

Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus)

Souheil Ben Mohamed^1,, Rogério Mendes², Rihab Ben Slama¹, Patricia Oliveira², Helena Alves Silva² and Amina Bakhrouf¹

¹Laboratory of Analysis and Control of Chemical and Microbiological of Environmental Pollutants, Faculty of Pharmacy, Monastir, Tunisia

²Department for the Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere, Lisbon, Portugal

Pub. Date: June 21, 2016

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Cite this paper:
Souheil Ben Mohamed, Rogério Mendes, Rihab Ben Slama, Patricia Oliveira, Helena Alves Silva and Amina Bakhrouf. Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus). Journal of Food and Nutrition Research. 2016; 4(5):318-326. doi: 10.12691/jfnr-4-5-8

Abstract

Samples of salted anchovies (Engraulis encrasicholus) were taken at different stages during industrial ripening. The changes of bacterial counts and biogenic amines (histamine, tyramine, agmatine, putrescine, and cadaverine) contents were studied throughout the process. Bacterial growth was generally inhibited during ripening, with the occurrence of Enterobacteriaceae spp., probably related to hygienic failures. The changes in biogenic amines showed a decrease concentration trend, except with putrescine. The salt-ripened anchovy fillets exhibited low bacterial load (0.01-1.85 log CFU/g) and moderate biogenic amine contents (1.05-33.5 mg/kg). Relevant amine quality indicators such as histamine and tyramine showed levels, respectively, lower than those of the regulation and recommendation. This study indicated also that samples of salt-ripened anchovy fillets can be considered as safe.

Keywords:
anchovy ripening bacterial flora biogenic amines histamine

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