Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

Ismail M. Al Bulushi*, Nejib Guizani, Mutamed Ayyash, Mohammed Al Za'abi, Aisha Abushelaibi, Hilton C. Deeth, Zahra Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila Alkalbani

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Article numberA9
Pages (from-to)238-250
Number of pages13
JournalInternational Journal of Food Studies
Volume9
Issue number1
DOIs
Publication statusPublished - Apr 1 2020
Externally publishedYes

Keywords

  • Ambient
  • Biogenic amines
  • Diversity
  • Traditional anchovy

ASJC Scopus subject areas

  • Food Science

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