Evolution of volatile compounds and biogenic amines throughout the shelf-life of marinated and salted anchovies (Engraulis encrasicolus)

Alexandre Dehaut (1) , Charlotte Himber (1) , Véronique Mulak (2) , Thierry Grard (3) , Frédéric Krzewinski (4) , Bruno Le Fur (2) , Guillaume Duflos (1)

1 LSAl - Laboratoire de sécurité des aliments de Maisons-Alfort
2 PFI-NV - Plate-forme d’Innovation Nouvelles Vagues
3 ICV - Institut Charles Viollette (ICV) - ULR 7394
4 UGSF - Unité de Glycobiologie Structurale et Fonctionnelle UMR 8576

Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products’ shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.

Keywords: anchovies; biogenic amines; shelf life assessment; SPME-GC-MS; volatile compounds

Domains: Food and Nutrition; Analytical chemistry

Alexandre Dehaut, Charlotte Himber, Véronique Mulak, Thierry Grard, Frédéric Krzewinski, et al.. Evolution of volatile compounds and biogenic amines throughout the shelf-life of marinated and salted anchovies (Engraulis encrasicolus). Journal of Agricultural and Food Chemistry, 2014, 62 (32), pp.8014-8022. ⟨10.1021/jf5021736⟩. ⟨anses-01581951⟩