Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process

Autores
Czerner, Marina; Yeannes, Maria Isabel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process would be dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic and TMAO reductase activities. All this activities would contribute to the development of typical flavour of this product and to the increase of total volatile basis observed during ripening.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina
Materia
SALTED RIPENED FISH
HALOPHILIC BACTERIA
LIPOLYSIS
PROTEOLYSIS
TMAO REDUCTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2611
Acceder
id CONICETDig_2098b5fa910e4abb654573e250038fc6
oai_identifier_str oai:ri.conicet.gov.ar:11336/2611
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening processCzerner, MarinaYeannes, Maria IsabelSALTED RIPENED FISHHALOPHILIC BACTERIALIPOLYSISPROTEOLYSISTMAO REDUCTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process would be dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic and TMAO reductase activities. All this activities would contribute to the development of typical flavour of this product and to the increase of total volatile basis observed during ripening.Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; ArgentinaHaworth Press Inc2013-01-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2611Czerner, Marina; Yeannes, Maria Isabel; Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process; Haworth Press Inc; Journal Of Aquatic Food Product Technology; 23; 4; 31-1-2013; 102-1141049-8850enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10498850.2012.697537info:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2012.697537info:eu-repo/semantics/altIdentifier/issn/1049-8850info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:52Zoai:ri.conicet.gov.ar:11336/2611instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:53.324CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
title Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
spellingShingle Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
Czerner, Marina
SALTED RIPENED FISH
HALOPHILIC BACTERIA
LIPOLYSIS
PROTEOLYSIS
TMAO REDUCTION
title_short Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
title_full Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
title_fullStr Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
title_full_unstemmed Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
title_sort Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
dc.creator.none.fl_str_mv Czerner, Marina
Yeannes, Maria Isabel
author Czerner, Marina
author_facet Czerner, Marina
Yeannes, Maria Isabel
author_role author
author2 Yeannes, Maria Isabel
author2_role author
dc.subject.none.fl_str_mv SALTED RIPENED FISH
HALOPHILIC BACTERIA
LIPOLYSIS
PROTEOLYSIS
TMAO REDUCTION
topic SALTED RIPENED FISH
HALOPHILIC BACTERIA
LIPOLYSIS
PROTEOLYSIS
TMAO REDUCTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process would be dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic and TMAO reductase activities. All this activities would contribute to the development of typical flavour of this product and to the increase of total volatile basis observed during ripening.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata; Argentina
description The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to microbiological analyses in order to monitor the evolution of bacterial groups. According to the results obtained, the ripening process would be dominated by moderate halophilic bacteria. Moreover, many of the isolated strains showed proteolytic, lipolytic and TMAO reductase activities. All this activities would contribute to the development of typical flavour of this product and to the increase of total volatile basis observed during ripening.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-31
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2611
Czerner, Marina; Yeannes, Maria Isabel; Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process; Haworth Press Inc; Journal Of Aquatic Food Product Technology; 23; 4; 31-1-2013; 102-114
1049-8850
url http://hdl.handle.net/11336/2611
identifier_str_mv Czerner, Marina; Yeannes, Maria Isabel; Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process; Haworth Press Inc; Journal Of Aquatic Food Product Technology; 23; 4; 31-1-2013; 102-114
1049-8850
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10498850.2012.697537
info:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2012.697537
info:eu-repo/semantics/altIdentifier/issn/1049-8850
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Haworth Press Inc
publisher.none.fl_str_mv Haworth Press Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270061026344960
score 13.13397

Publicaciones similares