Browsing by Author "Valverde-Vera, Verónica"

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Influence of Fat Content on the Salt-Ripening Process of the Peruvian Anchovy (Engraulis ringens)
(Asian Fisheries Society, 2025-6-30) Valverde-Vera, Verónica; De-Los-Santos, Estrellita Rojas; Mondragón-Martínez, Aarón; Vela, Jessica; Olivares, Fabiola; Albrecht-Ruiz, Miguel
The study evaluated the influence of fat content on the salting ripening process of Peruvian anchovy (Engraulis ringens) at an industrial scale. Two batches of two tonnes each of E.ringens were processed, with heads and viscera removed before placing the fish in barrels with salt for ripening. The first batch contained 9.0 % fat, and the second 6.8 %. Sensory qualities were evaluated and the documented ripening times revealed no significant differences between batches; however, the higher-fat batch exhibited a slower decrease in water activity (aw) and reached sensory ripe slightly later than the batch with lower fat content. Physico-chemical analyses within each batch showed average increases in the proteolysis index (PI), total volatile basic nitrogen (TVB-N), and trimethylamine (TMA), but no significant differences between batches. The high variability inherent to industrial-scale processing limited the establishment of a direct correlation with fat content. Regarding amino acid composition, the initial histidine content in raw fillets was 2.1 g.100 g-1, representing 81 % of free amino acids; however, during salting, most histidine diffused into the brine, leaving only 0.3 g.100 g-1 in the ripened product. Ripening led to an increase in free amino acids, particularly leucine, lysine, and glutamic acid, while the total amino acid content in the muscle decreased due to osmotic processes, salt-induced protein solubilisation, and proteolytic activity. Histamine levels in both batches remained below 50 mg.kg-1 at the end of ripening, complying with food safety standards.
Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
(Informa UK Limited, 2018-11-29) Rojas-De-Los-Santos, Estrellita; Valverde-Vera, Verónica; Del-Aguila-Moyano, Stephanie; Vela-Rosas, Jessica; Molleda-Ordoñez, Andrés; Ayala-Galdos, María; Albrecht-Ruiz, Miguel
Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 mg/100g total volatile bases nitrogen (TVB-N), 2.9 mg/100g trimethylamine, 7.1, proteolytic activity index, 3.3% hydrolysis degree, 2.6 mg malonaldehyde/kg (TBA test) and 22.4 g KOH/100g total ester index. Water activity (Wa) values suggest osmotic equilibrium at 8th week (0.743±0.007). Physicochemical changes when fillets were vacuum-packed and stored for 14 weeks at 8°C/20°C were 32.4 / 75.7 TVB-N; 3.3 / 4.2 mg trimethylamine /100g; 9.8 /13.2 proteolytic activity index; 4.2 / 7.4% hydrolysis degree; 17.9/6.5 mg malonaldehyde/kg; and 20.1 / 21.7 total ester index respectively. Sensory scores corresponded to attractive reddish color and soft pleasant aroma of the product until 18th week at both temperatures, at the end of the study unpleasant odors corresponding to non-typical ripened fish (particularly in samples stored at 20°C) affected adversely the acceptability of the product for human consumption. © 2021 Elsevier B.V., All rights reserved.