Ripening of salted anchovy (E. anchoita). Development of lipid oxidation, colour and other sensorial characteristics

CZERNER, M.; TOMÁS, M.C.; YEANNES, M.I.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Nueva Jersey, USA; Año: 2010

0022-5142

Changes in lipids are in general associated with quality deterioration though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of E. anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, PUFA´s decrease from 4.27 to 2.42 and 2.00 g Kg-1 fatty acids in gutted fish and fillet, respectively. The most affected were the n-3 fatty acids and especially the DHA. Moreover, SFA were the most stable to the process. TBARS increased throughout ripening, and the use of fillets instead gutted fish reduced this value. The a* value resulted the most modified, showing a marked increase wich correlates with the acquisition of a uniform pink color. Sensory analysis showed not development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment on TBARS were observed. However, these changes did not lead to deterioration in the quality of the product.