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

Ismail Al Bulushi ,
Ismail Al Bulushi
Contact Ismail Al Bulushi

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University , Muscat , Oman

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Nejib Guizani ,
Nejib Guizani

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University , Muscat , Oman

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Mutamed Ayyash ,
Mutamed Ayyash

Department of Food Science, College of Food and Agriculture, United Arab Emirates University , Al Ain , United Arab Emirates

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Mohammed Al Za'abi ,
Mohammed Al Za'abi

Department of Pharmacology & Clinical Pharmacy, College of Medicine, Sultan Qaboos University , Muscat , Oman

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Aisha Abushelaibi ,
Aisha Abushelaibi

Department of Food Science, College of Food and Agriculture, United Arab Emirates University , Al Ain , United Arab Emirates

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Hilton C. Deeth ,
Hilton C. Deeth

School of Land, Crop and Food Sciences, University of Queensland , Brisbane , Australia

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Zahra Al Kharousi ,
Zahra Al Kharousi

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University , Muscat , Oman

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Fathiya Al Hamadani ,
Fathiya Al Hamadani

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University , Muscat , Oman

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Salha Al Maskari ,
Salha Al Maskari

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University , Muscat , Oman

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Jamila Alkalbani
Jamila Alkalbani

Department of Pharmacology & Clinical Pharmacy, College of Medicine, Sultan Qaboos University , Muscat , Oman

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Published: 18.04.2020.

Volume 9, Issue 1 (2020)

pp. 238-250;

https://doi.org/10.7455/ijfs/9.1.2020.a9

Abstract

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.

Keywords

Traditional anchovy,

Diversity,

Ambient,

Biogenic amines

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