Marinated Anchovies ( Engraulis encrasicolus ) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation

Najla Trabelsi, Luca Nalbone, Ambra Rita Di Rosa, Abdelaziz Ed-Dra, Salma Nait-Mohamed, Ridha Mhamdi, Alessandro Giuffrida and Filippo Giarratana
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Najla Trabelsi: Center of Biotechnology of Borj Cedria, LR15CBBC05 Olive Biotechnology, Hammam Lif 2050, Tunisia
Luca Nalbone: Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, Viale Palatucci snc, 98168 Messina, Italy
Ambra Rita Di Rosa: Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, Viale Palatucci snc, 98168 Messina, Italy
Abdelaziz Ed-Dra: Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, Viale Palatucci snc, 98168 Messina, Italy
Salma Nait-Mohamed: Center of Biotechnology of Borj Cedria, LR15CBBC05 Olive Biotechnology, Hammam Lif 2050, Tunisia
Ridha Mhamdi: Center of Biotechnology of Borj Cedria, LR15CBBC05 Olive Biotechnology, Hammam Lif 2050, Tunisia
Alessandro Giuffrida: Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, Viale Palatucci snc, 98168 Messina, Italy
Filippo Giarratana: Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, Viale Palatucci snc, 98168 Messina, Italy

Sustainability, 2021, vol. 13, issue 9, 1-17

Abstract: To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.

Keywords: cumin; parsley; garlic; lemon; Anisakis; olive oil; Olea europaea L.; marinated anchovy (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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