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

Abstract : 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.
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Article dans une revue
Journal of Agricultural and Food Chemistry, American Chemical Society, 2014, 62 (32), pp.8014-8022. 〈http://pubs.acs.org/doi/abs/10.1021/jf5021736〉. 〈10.1021/jf5021736〉
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https://hal-anses.archives-ouvertes.fr/anses-01581951
Contributeur : Alexandre Dehaut <>
Soumis le : mardi 5 septembre 2017 - 13:08:46
Dernière modification le : vendredi 3 août 2018 - 16:10:03

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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, American Chemical Society, 2014, 62 (32), pp.8014-8022. 〈http://pubs.acs.org/doi/abs/10.1021/jf5021736〉. 〈10.1021/jf5021736〉. 〈anses-01581951〉

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