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A case of acute intestinal anisakiasis has been reported; a nematode larva being found in the submucosa of the ileum of a woman in Jaén (Spain). The source of infection was the ingestion of raw Engraulis encrasicholus. On the basis of its morphology, the worm has been identified as a fourth-stage larva of Anisakis simplex. In Spain, this is the ninth report of human anisakiasis and also probably the first case of anisakiasis caused by a fourth-stage larva of A. simplex.

Highlights: [•] Effect of icing with plant extracts on quality of anchovies was investigated. [•] Ice containing plant extracts inhibited lipid oxidation and rancidity. [•] Sensory and microbial spoilage are moderately delayed by treated ice. [•] The shelf-life of the fish could be extended by 3days. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce a functional emulsion product enriched with anchovy ( Engraulis encrasicholus) oil. Tomato and garlic extracts were added to perform oxidative stability. Tomato and garlic extracts were added to avoid oxidative degradation in such a product. The plant extracts delayed the formation of primary and secondary oxidation products. The value of conjugated diens (3.07 ± 0.15) was markedly low in the emulsions containing garlic extract at the end of the storage period. The p-Av values of the emulsions treated with the extracts were significantly ( P < 0.01) lower than untreated samples. TBARS formation increased slightly, therewithal statistical difference was not observed in the samples treated with garlic extract during the storage. Strong odour and flavour of the garlic suppressed the odour of fish oil. The panellists preferred the flavour, odour and aroma characteristics of the samples treated with the extracts. [ABSTRACT FROM AUTHOR]

Abstract: The effects of the catching season (either Autumn/Winter or Spring) on lipid content, fatty acid profile and true retention values after oven baking were determined in anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus) and horse mackerel (Trachurus trachurus) from the North Adriatic sea. In the raw state, the catching season induced significant changes in the flesh lipid contents of sardine and sprat. Anchovy was the species whose fatty acid composition of flesh lipids was most clearly affected by the season of catch. Oven baking had a significant, though rather modest, effect on some fatty acids and indices of sardine and anchovy lipids. When compared to the other species within the same season, spring sardine and winter sprat gave significantly higher true retention values for several individual fatty acids and some sums. Between 1 and 2.5 servings/week (depending on season) of either cooked anchovy, sardine, sprat, or 3 servings of cooked spring horse mackerel would suffice to satisfy human weekly requirements of EPA+DHA. [Copyright &y& Elsevier]

The distribution of egg and larvae of mackerel, horse mackerel, sardine, hake, megrim, blue whiting and anchovy along the European Atlantic waters (south Portugal to Scotland) during 1998 is described. Time of the year, sea surface temperature and bottom depth are used to define the spawning habitat of the different species. Mackerel, horse mackerel, and sardine eggs and larvae presented the widest distribution, whereas megrim and anchovy showed a limited distribution, restricted to the Celtic Sea and the Bay of Biscay respectively. Correspondingly mackerel, horse mackerel and sardine showed the highest aggregation indices. Blue whiting larvae were found at the lowest temperatures, whereas anchovy eggs and larvae were found in the warmest waters. The analysis is a basis for evaluation of ongoing changes in the pelagic ecosystem of the north-east Atlantic. [ABSTRACT FROM AUTHOR]