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This coastal to mid-continental shelf, pelagic species is widely distributed from Brazil to Argentina. It is a short-lived species with an estimated generation length of 2-4 years. Biomass fluctuates naturally with environmental conditions. It is currently commercially exploited only in Argentina. The global population is comprised of three stocks (1. southeast Brazil north of 28°S, 2. Brazil south of 28°S, Uruguay and Argentina to 41°S and 3. Argentine Patagonia between 41°S and 48°S). Abundance of the species in Brazil is stable. According to fishery independent scientific surveys, the Buenos Aires stock has a high biomass close to historical levels and it is underexploited. The Argentine population is regularly monitored and there are stringent fishing regulations in place. Fishing activity is not expected to be driving global-level declines approaching a Near Threatened or threatened level at this time. It is listed as Least Concern with a recommendation to continue to conduct research cruises to improve stock assessments. Research is also needed to better understand the observed changes in body size structure of the southern stocks. Fil: Buratti, C.. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina Fil: Díaz de Astarloa, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina Fil: Hüne, M.. Universidad Austral de Chile; Chile Fil: Irigoyen, A.. No especifíca; Fil: Landaeta, M.. Universidad de Valparaíso; Chile Fil: Riestra, C.. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina Fil: Vieira, J.P.. Universidade Federal Do Rio Grande.; Brasil Fil: Di Dario F.. Universidade Federal do Rio de Janeiro; Brasil

The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 103 CFU/g were determined in salt samples. A fluctuation of bacterial counts during the process was found. At the end of brining, ~104 CFU/g were determined in anchovy samples and this value was reduced to not detectable counts at the beginning of the ripening stage. After one month, counts increased to ~104 CFU/g and remained stable until the end of the process. From each sample, colonies having different morphotypes were isolated and submitted to a macro and microscopic characterization, a study of salt requirement for growth, and biochemical and phenotypic tests. The results were submitted to Univariate, Bivariate and Multiple Correspondence Factorial Analysis (MCFA). A total of 79 colonies were isolated during the salting-ripening anchovy process. Among the isolates, about 40–50% was positive for indole production and lipolytic activity and a 25% showed ability to produce H2S and proteolytic capacity. Proteolytic and lipolytic activities were well balanced along the process and resulted independent from the isolation stage, which is a desirable condition due to the contribution of microbial proteolysis and lipolysis to the development of texture and final aroma, respectively. H2S and indole producers practically were not detected during ripening. This fact is important because indole and H2S are associated with the development of off-flavors and spoilage in salted fish products. MFCA and Cluster Analyses complemented the Bivariate Analyses. The factor map showed proximity between the isolates from salt samples and from ripening. Isolates were statistically clustered in two groups. Cluster 1 grouped non-desirable activities (H2S and indole production) with cultures proceeding from brining whereas Cluster 2 related isolates mainly from salt samples and during ripening with some desirable microbial capacities (Cytochrome oxidase activity and non-H2S and non-indole production). These results would indicate that during the ripening process of salted anchovies, a natural selection of beneficial microorganisms for the development of the typical product sensory attributes occurred.

Foi estudada a difusão simultânea de cloreto de sódio e ácido acético em filés de anchoíta. Os resultados mostram que foram alcançadas condições de equilíbrio entre os filés e a solução de marinado, de acordo com os valores K obtidos para fechar a unidade. A solução de marinado precisou de agitação para evitar a formação de uma camada superficial diluída nos filés de pescado. Os tempos de equilíbrio para ácido e sal foram maiores para as amostras agitadas durante o marinado. O gasto de cloreto de sódio e ácido acético durante o marinado dos filés de anchoíta pode ser explicado pela lei de Fick. Os valores do coeficiente de difusão para ácido acético a 20 °C foram 3,39 × 10-6 e 3,49 × 10-6 cm²/segundos para marinado com e sem agitação, respectivamente. O valor do coeficiente de difusão de cloreto de sódio para marinado sem agitação foi de 2,39 × 10-7 cm²/segundos, contudo, para marinado com agitação, não pôde ser fixado.Simultaneous diffusion of sodium chloride and acetic acid in anchovy fillets was studied. The results show that equilibrium conditions between the fillets and the marinating solution were reached according to the K values obtained close to unity. The marinating solution was stirred to prevent the formation of a diluted surface layer on the fish fillets. The equilibrium times for acid and salt were higher for the samples stirred during marinating. The sodium chloride and acetic acid uptake during marinating of anchovy fillets can be explained by Fick's law. The values of the diffusion coefficient for acetic acid at 20 °C were 3.39 × 10-6 and 3.49 × 10-6 cm²/seconds for marinating with and without agitation, respectively. The value of the diffusion coefficient for sodium chloride for marinating without agitation was 2.39 × 10-7 cm²/seconds, while it could not be obtained for marinating with agitation.

A anchoita (Engraulis anchoita) foi capturada em cruzeiros realizados pelo Navio Oceanográfico Atlântico Sul da Universidade Federal do Rio Grande (FURG), próximo a divisa Brasil-Uruguai. Após a captura, a matéria-prima foi armazenada a bordo, em recipientes térmicos que continham a mesma proporção de pescado e de uma mistura de gelo e água do mar (razão 1:1). O objetivo do trabalho foi caracterizar o odor da anchoita e avaliar suas alterações quando a espécie é armazenada nas mesmas condições de bordo. Foi utilizada uma equipe de 7 julgadores selecionados e treinados. Durante o levantamento da terminologia, 54 termos foram descritos e agrupados por similaridade. Após a definição da terminologia, a matéria-prima foi armazenada por 9 dias nas mesmas condições de bordo e monitorada quanto ao atributo odor. Diariamente foi solicitado aos julgadores que descrevessem o odor percebido e avaliassem a sua intensidade em uma escala não estruturada de 9 cm. Os dados avaliados pela análise de Clusters definem o frescor da anchoita pelos grupos de odor a maresia, grama e pescado assado, caracterizando-se a perda de frescor pela presença de odor a ácido, penetrante e pungente. Para as condições experimentais pode-se indicar como limite de aceitabilidade o 7° dia.

The Argentine anchovy (Engraulis anchoita) is an essential species in the pelagic ecosystem of the southwest Atlantic Ocean, and a potentially important fishery resource. Exploitation has recently started in southern Brazil, so it requires a better understanding of their structure and population dynamics. This work aims to update the information on the population identification of E. anchoita. Parameters such as age and size composition, length-at-age data and other parameters using sagittae otoliths were used to compare anchovy of the continental shelf between 20° and 32°S. The results indicate the existence of different populations in the southeastern and southern regions of Brazil: the bonaerense stock in southern Brazil is shared with Argentina and Uruguay and exhibits migratory behavior, while in the southeast there is a population confined to this region and shows different population characteristics. This has implications for the management of this species and should be taken into account by the institutions responsible for the assessment and management of fisheries in Brazil. La anchoíta (Engraulis anchoita) es una especie esencial en el ecosistema pelágico del Océano Atlántico sudoccidental, y un recurso pesquero potencial importante. La explotación se ha iniciado recientemente en el sur de Brasil y se requiere una mejor comprensión de su estructura y dinámica poblacional. Este trabajo tiene como objetivo actualizar la información sobre la identificación de la población de E. anchoita. Parámetros, como composición por edad y tamaño, longitud por edad y otros parámetros usando los otolitos sagittae, se utilizaron para comparar la anchoíta de la plataforma continental, entre 20° y 32°S. Los resultados indican la existencia de diferentes poblaciones en el sudeste y sur de Brasil: el stock bonaerense en el sur de Brasil se comparte con Argentina y Uruguay y exhibe un comportamiento migratorio, mientras que en el sudeste existe una población confinada a esta región y muestra características poblacionales diferentes. Esto tiene implicancias para el manejo de la especie y debe ser considerado por las instituciones responsables de la evaluación y control de la pesca en Brasil.

The aims of this research were to determine the effect of different conditions of the marination stage on the salt and acid uptake, immersion time, and sensorial characteristics during the marinating process of anchovy (Engraulis anchoita). Different solution:fish ratios and the agitation effect during this stage were analyzed. The ratios used were: 0.77:1, 3:1 and 10:1 (with and without agitation). An increase of marinating solution:fish ratio causes a higher speed of acid and salt penetration The product obtained with the 10:1 ratio had a dry and fibrous texture and a slightly salty taste. Salt concentration was statistically significantly lower (p < 0.01) in the samples with agitation. Agitation did not influence the acid uptake, and the salt penetration speed decreased, but rancidity was detected in this product. The ratio 3:1 decreases the marinating time without damaging sensory attributes and can be used in the fish marinating process. Os objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de marinação sem danificar os atributos sensoriais e pode ser usada para processar os marinados.

Age and growth rates of the anchovy larvae (Engraulis anchoita) in Argentine waters were estimated by analysing daily growth increments in sagittal otoliths under light microscope. The samples were collected during 2000 on the Argentine coastal shelf using a Bongo net. A total of 251 larvae were analysed (size range 3.5 to 12.2 mm standard length). Length-at-age and standard length-otolith radius relationships were best described by linear models. We put forward the hypothesis of differential larval growth in anchovy in relation to seasonality. Mean growth rates at four days before capture were determined by back-calculation and analysed in relation to temperature. The growth rate values obtained from the linear growth models were 0.51 mm day-1 (spring), 0.41 mm day-1 (summer) and 0.42 mm day-1 (autumn). Significant variations were detected between spring and summer and between spring and autumn. These variations do not seem to be associated with a thermal influence., Se determinó la edad y el crecimiento de larvas de anchoíta (Engraulis anchoita) mediante el conteo y medición de los incrementos diarios de los otolitos sagitta. Las larvas fueron capturadas en la Plataforma Costera Argentina durante el año 2000 por medio de una red Bongo. Se analizaron un total de 251 larvas entre 3.5 a 12.2 mm. Las relaciones talla-edad y talla -radio del otolito se representaron mediante modelos lineales para cada estación del año (primavera-verano-otoño). La mayor tasa de crecimiento, calculada como la pendiente de los modelos talla -edad, se registró en primavera (0.51 mm dia-1) la menor en verano (0.41 mm dia-1), mientras que otoño presentó una tasa de crecimiento intermedia (0.42 mm dia-1). Si bien no se encontraron diferencias significativas en las tasas de crecimiento entre verano y otoño, sí las hubo entre primavera y verano y entre primavera y otoño. Se calculó una tasa de crecimiento larvaria 4 días antes de la captura mediante retrocálculo y se la relacionó con la temperatura. Las variaciones en el crecimiento no parecen relacionarse con la influencia térmica.

Desde los años 70 Argentina se consolidó como un país pesquero, siendo la merluza hubbsi la principal especie capturada y exportada. Desde fines de la década de 1990 pequeñas y medianas empresas supieron conciliar extracción, manufactura y mercados explotando especies costeras, entre las cuales se destaca la anchoíta. El presente trabajo se centra en las estrategias de gestión, organización e innovación de Coomarpes e Indupesa, empresas que han subsistido en un mercado dominado por un poderoso oligopolio interno y por capitales foráneos que depredan el mar argentino y exportan productos con escaso agregado de valor hacia mercados europeos y asiáticos., Since 1970 Argentina made itself a isher country, being the merluza hubbsi the main captured and exported specie. At the end of 1990 little and medium sized companies being able to conciliate extraction, manufacture and markets exploiting coast species, among which the anchovy takes a main place. The present paper focusses on the management, organization and innovative strategies of Coomarpes and Indupesa, companies which has subsisted in a market dominated by powerful intern oligopoly and foreign capitals which predates the Argentinian sea and export products with little attached value to european and asiatic markets., Departamento de Historia

A comparative assessment between the use of the Argentine anchoita (Engraulis anchoita) for reduction fisheries and human food and/or value-added products is the focus of this case study. General biological aspects, spatial and seasonal distribution and available biomass estimates of the target species are examined. Currently applied and promising potential methods of processing anchoita in Argentina, Brazil and Uruguay are described and compared in terms of economic and nutritional impact. Engraulis anchoita is a small pelagic fish that occurs in the South West Atlantic Ocean (SWAO) with Brazil, Uruguay and Argentina sharing the so-called anchoita "Bonaerense" stock. Annual abundance estimates vary between 600 000 tonnes and 4.5 million tonnes, with significant regional and yearly variations in biomass estimates along the shelves of the three countries. Fishing takes place predominantly between July and November. Catches in 2006 were reported to be around 30 000 tonnes in Argentina and 17 000 tonnes in Uruguay. It is estimated that up to 135 000 tonnes of anchoita could be sustainably exploited along the southern Brazilian coast. However, despite its abundance, this species is not fished there. The three countries exhibit different approaches to the utilization of E. anchoita. Argentina is the pioneer in the exploitation and manufacture of anchoita and the main manufacturer of different kinds of products for human consumption directed to both the domestic and export markets. More than 80 percent of this production is salted fish and the remainder is prepared as value-added food. In 2005, Argentine exported anchoitabased products at a value of US$26 million. At present, Uruguay processes its anchoita catch exclusively as fishmeal for export, although the preparation of products for human consumption is planned for the near future. Due to its unexploited fishery resources as well as considerable demand, Brazil has great potential for manufacturing new products that could contribute to both the domestic and export markets. Trial products have been developed that could address food security and poverty alleviation in the region and elsewhere. Alternative potential uses for new products from anchoita were assessed on the basis of prototypes developed in Brazil. It is concluded that novel products such as dehydrated risotto, soup and sausage have considerable strategic marketing value. An assessment of the costs and benefits of the production of fishmeal and new products for human consumption in Brazil revealed that the transformation of anchoita for human consumption results in significantly higher direct positive impacts on poverty and food security. Governmental social programmes supporting school meals and hospital diets are a promising entry point for the introduction of novel products to nutritionally challenged parts of society. The search for common solutions for improved utilization of anchoita should evolve from a strong technical-scientific interaction and mutual collaboration among the governments of the three countries., Fil: Madureira, Lauro Antonio Saint Pastous. Universidade Federal do Rio Grande. Institute of Oceanography; Brazil., Fil: Castello, Jorge Pablo. Universidade Federal do Rio Grande. Institute of Oceanography; Brazil., Fil: Prentice-Hernández, Carlos. Universidade Federal do Rio Grande. Institute of Chemistry; Brazil., Fil: Queiroz, Maria Isabel. Universidade Federal do Rio Grande. Institute of Chemistry; Brazil., Fil: Espírito Santo, Milton Luiz Pinho. Universidade Federal do Rio Grande. Institute of Chemistry; Brazil., Fil: Augusto-Ruiz, Walter. Universidade Federal do Rio Grande. Institute of Chemistry; Brazil., Fil: Abdallah, Patrízia Raggi. Universidade Federal do Rio Grande. Department of Economics; Brazil., Fil: Hansen, J. Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP); Argentina., Fil: Bertolotti, María Isabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina., Fil: Manca, E. Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP); Argentina., Fil: Yeannes, M. I. CONICET; Argentina., Fil: Avdalov, Nelson. INFOPESCA; Uruguay., Fil: Fernández Amorín, S. Universidad de La República. Fisheries Research Institute of the Veterinary Faculty; Uruguay.

Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.Peixes marinados são produtos obtidos pela ação combinada de sal e ácidos orgânicos. O presente estudo teve como objetivo avaliar as alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita) durante o processo de marinado. O conteúdo de proteína apresentou decréscimo significativo durante a salga. O teor de Bases Voláteis Totais-N-BVT, apresentou uma diminuição considerável durante a salga e marinacão. Na fase de marinado, foi observado um aumento em aminoácidos livres totais. Foi constatada a presença de N-BVT na salmoura e na solução oriunda do processo de obtenção de marinado, devido à solubilização de nitrogênio não protéico, que podem ter sido acrescidos de alguns compostos de degradação protéica. A redução do conteúdo de proteína e N-BVT e o aumento de acidez e de aminoácidos livres gerados durante ou processo de elaboração do marinado fazem com que os filés marinados adquiram textura e aroma característicos.