TY - JOUR
T1 - Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage
AU - Al Bulushi, Ismail M.
AU - Guizani, Nejib
AU - Ayyash, Mutamed
AU - Al Za'abi, Mohammed
AU - Abushelaibi, Aisha
AU - Deeth, Hilton C.
AU - Al Kharousi, Zahra
AU - Al Hamadani, Fathiya
AU - Al Maskari, Salha
AU - Alkalbani, Jamila
N1 - Funding Information:
This project was funded by Sultan Qaboos University Internal Grand number: IG / AGR / FOOD / 11 / 03.
Publisher Copyright:
© 2020 ISEKI-Food Association (IFA).
PY - 2020/4/1
Y1 - 2020/4/1
N2 - This study aimed to elucidate the effect of ambient storage (23±2oC, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stability during 12 weeks of storage. Total aerobic bacteria (TAB), Staphylococcus aureus, Enterobacteriaceae (ENT), histidine decarboxylating bacteria (HDB), lysine decarboxylating bacteria (LDB) and ornithine decarboxylating bacteria (ODB) were enumerated and identified by conventional, VITEK 2 compact and sequencing of 16S rRNA gene methods. Histamine, cadaverine and putrescine contents were determined by high performance liquid chromatography. Lipid oxidation was evaluated by peroxide value (PV). Total aerobic bacteria, S. aureus, ENT, HDB, LDB and ODB initial counts of log10 4.9 ± 0.85, 3.7 ± 0.57, 4.2 ± 0.05, 3.7 ± 0.72, 3.9 ± 0.40 and 4.1 ± 0.24 CFU/g respectively did not significantly change (p > 0.05) during 12 weeks of storage. A high bacterial diversity of 27 species belonging to 20 genera was found, with the dominance of S. aureus, Acinetobacter lwoffii and S. warneri and the first incidence of Psychrobacter celer, Desemzia incerta, Granulicatella elegans and Bhargavaea indica in dried fish. Initial histamine, cadaverine and putrescine contents and PV of 5.2 ± 4.3, 8.5 ± 1.9 and 5.8 ± 0.6 mg/100g and 0.19 ± 0.02 meq/kg respectively did not significantly change (p > 0.05) during 12 weeks of storage. This study found that ambient storage at 23±2°C, 68% RH for 12 weeks did not affect the bacterial load, biogenic amines and lipids, and that the dried anchovy remained microbiologically safe and of good quality.
AB - This study aimed to elucidate the effect of ambient storage (23±2oC, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stability during 12 weeks of storage. Total aerobic bacteria (TAB), Staphylococcus aureus, Enterobacteriaceae (ENT), histidine decarboxylating bacteria (HDB), lysine decarboxylating bacteria (LDB) and ornithine decarboxylating bacteria (ODB) were enumerated and identified by conventional, VITEK 2 compact and sequencing of 16S rRNA gene methods. Histamine, cadaverine and putrescine contents were determined by high performance liquid chromatography. Lipid oxidation was evaluated by peroxide value (PV). Total aerobic bacteria, S. aureus, ENT, HDB, LDB and ODB initial counts of log10 4.9 ± 0.85, 3.7 ± 0.57, 4.2 ± 0.05, 3.7 ± 0.72, 3.9 ± 0.40 and 4.1 ± 0.24 CFU/g respectively did not significantly change (p > 0.05) during 12 weeks of storage. A high bacterial diversity of 27 species belonging to 20 genera was found, with the dominance of S. aureus, Acinetobacter lwoffii and S. warneri and the first incidence of Psychrobacter celer, Desemzia incerta, Granulicatella elegans and Bhargavaea indica in dried fish. Initial histamine, cadaverine and putrescine contents and PV of 5.2 ± 4.3, 8.5 ± 1.9 and 5.8 ± 0.6 mg/100g and 0.19 ± 0.02 meq/kg respectively did not significantly change (p > 0.05) during 12 weeks of storage. This study found that ambient storage at 23±2°C, 68% RH for 12 weeks did not affect the bacterial load, biogenic amines and lipids, and that the dried anchovy remained microbiologically safe and of good quality.
KW - Ambient
KW - Biogenic amines
KW - Diversity
KW - Traditional anchovy
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U2 - 10.7455/IJFS/9.1.2020.A9
DO - 10.7455/IJFS/9.1.2020.A9
M3 - Article
AN - SCOPUS:85086919248
SN - 2182-1054
VL - 9
SP - 238
EP - 250
JO - International Journal of Food Studies
JF - International Journal of Food Studies
IS - 1
M1 - A9
ER -