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In this work, the incidence of H. morrhuae in salted-ripened anchovy products was assessed. Moreover, the microbial biochemical activity possible related with sensorial and physicochemical changes that takes place during the process was explored. A type strain of H. morrhuae (ATCC 17082) was used as reference and a detailed phenotypic characterization of the species was carried out. Samples of salted-ripened anchovy taken from barrels at the end of ripening (78) and fillets of salted-ripened anchovy (22) were analysed for microbial counts and isolation of presumptively H. morrhuae colonies. Cluster analysis of the biochemical tests revealed that none of the 38 isolated strains with colony morphology and cell arrangement similar to the type strain would be classified as H. morrhuae. However, a number of the isolated strains were very closely related with the H. morrhuae type strain, for which it could correspond other species of the genus Halocuccus. A remarkable result is that a high percentage of the isolates were proteolytic and/or lypolitic, capable to decarboxylase amino acids and produce indol and H2S. These activities, depending on the intensity, can be directly related with the expected physicochemical changes that occur during ripening or even with quality loss and spoilage. [ABSTRACT FROM AUTHOR]

The aim of this work was to develop a list of descriptors to evaluate smoked mackerel fillets combining brine salting with cold smoking at 22 or 28°C by the conventional sensory profile method and to analyze their consumer acceptance. The samples were investigated by eight descriptive panelists for aroma and flavor attributes before further evaluated by sixty-five consumers for acceptance levels. The trained panel was efficient since judges managed to point out the differences between products, indicating a consensual and discriminative panel performance. Samples treated at 28°C were scored higher in aroma descriptors than at 22°C, while these last ones showed high values in flavor descriptors. Consistent with the descriptive panel, the evaluation by the consumers showed the smoked mackerel samples were comparable to the commercial liquid smoke salmon being no significant difference (p>0.05) found in acceptability scores. The sample smoked at 22°C was the favorite according to the preference s) consumer test. The results obtained in the present study were highly positive and encouraging that both developed products were accepted by the consumer and had higher preference or equivalent to the one commercial product. [ABSTRACT FROM AUTHOR]

The aim of this paper was to study the microorganisms associated with cold marinated Engraulis anchoita. Raw anchovies had undergone different on-board handling treatments. Marinated anchovies were stored in 2% acetic acid or sunflower oil at 23°C for 4 months. The flora of stored, marinated anchovy was predominated by Lactobacillus spp., specifically L. casei subsp. ca-sei and by Micrococcus spp., specifically M. varians. Staphylococ-cus spp., coliforms, Enterobacteriaceae, molds and yeasts, Escheri-chia coli, Pseudomonas aeruginosa and Clostridia were not found in the marinated and stored anchovies. On-board handling of raw materials had no influence in flora development in the marinated products. Acidification selected for acid-tolerant bacterial species in marinated anchovies. After storage, the kind of filling used, did not influence the microflora. [ABSTRACT FROM PUBLISHER]

The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI = 2.55x days in ice + 1.76; R²= 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.

A microbiological study during the process and the storage of garlic (Allium sativum L.) and onion (Allium cepa L.) dehydrated, with the additional barriers of blanching or brine immersion, was made. In all raw materials the average counts of aerobic mesophilic bacteria expressed in CFU/g ranged from 1.2 x 10(2) to 1.6 x 10(3), molds and yeasts from 60 to 1.6 x 10(3), Lactobacillus spp. and Leuconostoc mesenteroides subsp. mesenteroides between 10 and 50. Microorganisms identified were Penicillium spp., Monilia spp., Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts in garlic; Mucor spp., Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts in both types of onions. Leuconostoc mesenteroides subsp. mesenteroides was detected in only kind of onion. In dehydrated garlic storage, Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts were detected. In garlic, when a blanching step was carried out no microflora was detected. Mucor spp., Penicillium spp., Monilia spp. and Lactobacillus brevis were identified in both types of dehydrated onions. When brine immersion was included the microflora detected was significantly lower and only Penicillium spp. were found. The use of additional barriers such as blanching or brine immersion produces an important effect on the microbiological stability in these products.