title: Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics.
abstract: BACKGROUND
  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 Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics.
  
  
  RESULTS
  As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg(-1) fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening.
  
  
  CONCLUSIONS
  As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.
authors.affiliation: Grupo de Investigación Preservación y Calidad de Alimentos, CONICET, CCT Mar del Plata, Argentina. mczerner@fi.mdp.edu.ar
authors.forename: Marina
authors.initials: M
authors.lastname: Czerner
authors.forename: Mabel C
authors.initials: MC
authors.lastname: Tomás
authors.forename: María I
authors.initials: MI
authors.lastname: Yeannes
mesh_terms: D000818:Animals; D003116:Color; D004281:Docosahexaenoic Acids / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism*; D015525:Fatty Acids, Omega-3 / Q000378:metabolism*; D005399:Fishes / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D015227:Lipid Peroxidation; D017747:Seafood; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances; D004281:Docosahexaenoic Acids