Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage
This study aimed to elucidate the effect of ambient storage (23±2°C, 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 sto...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2020-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/284 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Ismail M. Al Bulushi |
| collection | DOAJ |
| description | This study aimed to elucidate the effect of ambient storage (23±2°C, 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. |
| format | Article |
| id | doaj-art-afcd1707dfcf4863a88c7715b737478f |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-afcd1707dfcf4863a88c7715b737478f2024-12-09T23:16:21ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-04-019110.7455/ijfs/9.1.2020.a9Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storageIsmail M. Al Bulushi0Nejib Guizani1Mutamed Ayyash2Mohammed Al Za'abi3Aisha Abushelaibi4Hilton C. Deeth5Zahra Al Kharousi6Fathiya Al Hamadani7Salha Al Maskari8Jamila Alkalbani9Department of Food Science and Nutrition, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, Sultan Qaboos University, Muscat, OmanDepartment of Food Science, United Arab Emirates University, Al Ain, United Arab EmiratesDepartment of Pharmacology & Clinical Pharmacy, Sultan Qaboos University, Muscat, OmanDepartment of Food Science, United Arab Emirates University, Al Ain, United Arab EmiratesUniversity of Queensland, Brisbane, AustraliaDepartment of Food Science and Nutrition, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, Sultan Qaboos University, Muscat, OmanDepartment of Food Science and Nutrition, Sultan Qaboos University, Muscat, OmanDepartment of Pharmacology & Clinical Pharmacy, Sultan Qaboos University, Muscat, OmanThis study aimed to elucidate the effect of ambient storage (23±2°C, 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.https://www.iseki-food-ejournal.com/article/284Traditional anchovyDiversityAmbientBiogenic amines |
| spellingShingle | 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 Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage International Journal of Food Studies Traditional anchovy Diversity Ambient Biogenic amines |
| title | Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage |
| title_full | Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage |
| title_fullStr | Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage |
| title_full_unstemmed | Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage |
| title_short | Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage |
| title_sort | bacterial diversity biogenic amines and lipids oxidation in traditional dried anchovy encrasicholina punctifer during ambient storage |
| topic | Traditional anchovy Diversity Ambient Biogenic amines |
| url | https://www.iseki-food-ejournal.com/article/284 |
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