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1. Current and potential alternative food uses of the Argentine anchoita (Engraulis anchoita) in Argentina, Uruguay and Brazil

Author

Madureira, Lauro Antonio Saint Pastous, Castello, Jorge Pablo, Prentice-Hernández, Carlos, Queiroz, Maria Isabel, Espírito Santo, Milton Luiz Pinho, Augusto-Ruiz, Walter, Abdallah, Patrízia Raggi, Hansen, J., Bertolotti, María Isabel, Manca, E., Yeannes, M. I., Avdalov, Nelson, and Fernández Amorín, S.

Subjects
Procesamiento de Alimentos, Anchoita
Abstract

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.

Published
2009

2. Investigation of Halococcus morrhuae in salted-ripened anchovy products.

Author

Felix, M. M., Czerner, M., Ameztoy, I., Ramírez, E., and Yeannes, M. I.

Subjects
HALOBACTERIUM, ANCHOVY fisheries, PHENOTYPES, FOOD microbiology, PROTEOLYSIS
Abstract

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]

Published
2016

3. Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets.

Author

Agustinelli, S. P. and Yeannes, M. I.

Subjects
CHUB mackerel, CONSUMER preferences, ATLANTIC mackerel, FOOD safety, FOOD preservation, FOOD storage, FOOD research
Abstract

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]

Published
2015

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