title: 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.
authors: Département des Produits de la Pêche et de l'Aquaculture, Laboratoire de Sécurité des Aliments, ANSES , Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France.
authors: Alexandre
authors: A
authors: Dehaut
authors: Charlotte
authors: C
authors: Himber
authors: Véronique
authors: V
authors: Mulak
authors: Thierry
authors: T
authors: Grard
authors: Frédéric
authors: F
authors: Krzewinski
authors: Bruno
authors: B
authors: Le Fur
authors: Guillaume
authors: G
authors: Duflos
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000737:chemistry; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D003212:Condiments; D004041:Dietary Fats / Q000032:analysis; D005399:Fishes; D005513:Food Inspection; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis*; D005602:France; D008401:Gas Chromatography-Mass Spectrometry; D007659:Ketones / Q000032:analysis / Q000737:chemistry; D015394:Molecular Structure; D010084:Oxidation-Reduction; D025341:Principal Component Analysis; D017747:Seafood / Q000032:analysis*; D017673:Sodium Chloride, Dietary; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
chemical_list: D000447:Aldehydes; D001679:Biogenic Amines; D004041:Dietary Fats; D007659:Ketones; D017673:Sodium Chloride, Dietary; D055549:Volatile Organic Compounds