| Title: | Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus) |
| Author(s): | Dehaut A; Himber C; Mulak V; Grard T; Krzewinski F; Le Fur B; Duflos G; |
| Address: | "Departement des Produits de la Peche et de l'Aquaculture, Laboratoire de Securite des Aliments, ANSES , Boulevard du Bassin Napoleon, 62200 Boulogne-sur-Mer, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "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" |
| Keywords: | "Aldehydes/analysis/chemistry Animals Biogenic Amines/*analysis Condiments Dietary Fats/analysis *Fishes Food Inspection *Food Quality *Food Storage Food, Preserved/*analysis France Gas Chromatography-Mass Spectrometry Ketones/analysis/chemistry Molecular;" |
| Notes: | "MedlineDehaut, Alexandre Himber, Charlotte Mulak, Veronique Grard, Thierry Krzewinski, Frederic Le Fur, Bruno Duflos, Guillaume eng Comparative Study Research Support, Non-U.S. Gov't 2014/07/30 J Agric Food Chem. 2014 Aug 13; 62(32):8014-22. doi: 10.1021/jf5021736. Epub 2014 Aug 1" |
