Inactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product

被引：25

作者：

Anastasio, Aniello ^{[1
]}

Smaldone, Giorgio ^{[1
]}

Cacace, Domenico ^{[2
]}

Marrone, Raffaele ^{[1
]}

Lo Voi, Andrea ^{[2
]}

Santoro, Mario ^{[3
]}

Cringoli, Giuseppe ^{[1
]}

Pozio, Edoardo ^{[4
]}

机构：

[1] Univ Naples Federico II, Dept Vet Med & Anim Prod, Unit Food Hyg, Via Delpino 1, I-80137 Naples, Italy

[2] Angri Sect, Expt Stn Food Preserving Ind, Via Nazl 121-123, I-84012 Angri, SA, Italy

[3] Univ Roma La Sapienza, Sect Parasitol, Dept Publ Hlth & Infect Dis, Piazzale Aldo Moro 5, I-00185 Rome, Italy

[4] Ist Super Sanita, European Union Reference Lab Parasites, Viale Regina Elena 299, I-00161 Rome, Italy

来源：

FOOD CONTROL | 2016年 / 64卷

关键词：

Anisakis pegreffii; Anchovy; Salting process; Anisakiasis; Food safety; TVB-N; a(W); NaCl; WPS; NEMATODA ANISAKIDAE; RIBOSOMAL DNA; SIMPLEX; IDENTIFICATION; SARDINE; FISH; AREA;

D O I：

10.1016/j.foodcont.2015.12.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

There is an increasing reporting of Anisakiasis in humans at the world level and this disease has become a concern for the public health and for the fish and derived product trade. Humans acquire the infection by the ingestion of live larvae present in raw or almost raw (e.g., marinate, salted) fish products if the processing is insufficient to devitalize the worms. The aim of this study was to asses a dry salting process in killing Anisakis pegreffii larvae in naturally infected European anchovies (Engraulis encrasicolus) and to evaluate the quality assessment. The results show that a dry salting process with a salt concentration of 21% in all parts of the anchovy fillets devitalize A. pegreffii larvae in a 15 day period. The finished product showed a good panel acceptance and anchovies reached a good quality grade. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：115 / 119

页数：5

共 47 条

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