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•The ground anchovy form accelerates anchovy sauce fermentation.•The ground anchovy form helps maintain a higher richness during fermentation.•Tetragenococcus strains effectively ...reduce biogenic amines.
This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures. The use of ground anchovies resulted in an accelerated fermentation process for anchovy sauce; however, the increased diversity of bacterial phylotypes and altered accumulation of biogenic amines were observed. Inoculation of starter cultures resulted in a shift from spontaneous to controlled fermentation, highlighting their ability to regulate bacterial communities. Despite a slightly reduced fermentation rate, inoculation with Tetragenococcus halophilus was shown to be a potent method for reducing biogenic amines and affecting metabolite profiles. As the industry strives to balance fermentation speed and quality, our research could provide insights for improving the efficiency, safety, and quality of anchovy sauce production.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Summary
Natural antimicrobial peptides are promising antibiotics without inducing high bacteria resistance and have wide applications in the medical health and food industry. Herein, we prepared and ...optimised anchovy antimicrobial peptides (AAMPs) by degreasing and enzymolysis of anchovy extracts under different conditions. The enzymolysis mixtures at optimised preparation conditions exhibited concentration‐dependent inhibitory activity against Staphylococcus aureus. Then, we applied the mass spectrometry‐based proteomics analysis to globally profile the peptide constitutes within the active peptide mixture and finally, 4 unique peptides coming from 68 proteins were confidently identified. We compared the peptide sequences with the antimicrobial peptides (AMPs) database and synthesised 4 potential AAMPs. As a result, peptide GTEDELDKY exhibited inhibitory activity against Escherichia coli, and peptides DREGESGPS, YIGRPIPQ and YEDEINKR exhibited inhibitory activity against SA. Our work established a useful workflow for discovering novel AMPs from fish proteins, which may play important role in the development of effective antibiotics.
Optimisation and identification of novel anchovy antimicrobial peptides.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
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•Anchovy sauce shows different taste profiles under different fermentation time.•Taste substances in anchovy sauce increased during early stage of fermentation.•Peptides and amino ...acids might contribute significantly to the taste of anchovy sauce.•A correlation model between protease activities with taste substances was established.
Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy sauce under different fermentation time were also investigated. Moreover, the correlation between protease activity and taste substances in anchovy sauce fermentation was analyzed by orthogonal partial least squares. Throughout the fermentation process, the taste substances in anchovy sauce increased during early months and then decreased as time increased. The content of amino acid nitrogen, TCA-soluble peptides, 5′-nucleotides (AMP, GMP, IMP) and organic acids (lactic acid, succinic acid) in anchovy sauce increased by 26%, 33%, (45%, 35%, 68%) and (27%, 2%) respectively in comparison with 6 months fermentation. Total amino acid content reached its maximum after 18 months fermentation. Results of electronic tongue demonstrated that the umami of anchovy sauce after 12 months fermentation increased by 17% in comparison with 6 months fermentation. A model correlating changes in protease activity with taste formation suggested that protease activity impacted the content of Ala, Glu, Lys, Asp, Leu, TCA-soluble peptides and succinic acid. This study can provide empirical evidence to guide the efficient processing of anchovy sauce.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta ...oil (AO) with virgin olive oil (VOO) to modify the ω-6/ω-3 ratio of the product for nutritional purposes and to evaluate its oxidative stability index (OSI) for technological purposes. Four AO/VOO blends were formulated: 50/50, 40/60, 30/70 and 20/80 (w/w), generating a ω-6/ω-3 ratio between 0.610–2.129, nutritionally recommendable. The Rancimat method allowed determining the OSI of the formulations at temperatures of 100, 110 and 120 °C, finding OSI ranges between 0.963–3.410 h, 0.430–1.730 h and 0.183–0.813 h, respectively. The kinetic behavior of the formulations with respect to activation energy (89.622 to 93.414 kJ/mol), entropy (−13.248 to −17.657 kJ/mol), enthalpy (86.455 to 90.248 kJ/mol), Gibbs energy (91.928 to 96.348 kJ/mol) and Q
10
(2.090 to 2.153) has been described. The formulations are proposed as an alternative to increase the shelf life of AO and increase the nutritional value of VOO.
Dans l’industrie alimentaire, le mélange d’huiles représente une méthode simple pour fabriquer de produits aux propriétés nutritionnelles et technologiques souhaitées. L’objectif de ce travail était de mélanger de l’huile d’anchois (AO) avec de l’huile d’olive vierge (VOO) afin de modifier le rapport ω-6/ω-3 du produit à des fins nutritionnelles et d’évaluer son indice de stabilité oxydative (OSI) à des fins technologiques. Quatre mélanges AO/VOO ont été formulés : 50/50, 40/60, 30/70 et 20/80 (p/p), générant un rapport ω-6/ω-3 compris entre 0,610 et 2,129, recommandable sur le plan nutritionnel. La méthode Rancimat a permis de déterminer l’OSI des formulations à des températures de 100, 110 et 120 °C, avec des valeurs d’OSI comprises entre 0,963–3,410 h, 0,430–1,730 h et 0,183–0,813 h, respectivement. Le comportement cinétique des formulations en ce qui concerne l’énergie d’activation (89,622 à 93,414 kJ/mol), l’entropie (−13,248 à −17,657 J/mol), l’enthalpie (86,455 à 90,248 kJ/mol), l’énergie de Gibbs (91,928 à 96,348 kJ/mol) et Q
10
(2,090 à 2,153) a été décrit. Les formulations sont proposées comme une alternative pour augmenter la durée de conservation de l’AO et augmenter la valeur nutritionnelle de l’VOO.
To anticipate the response of fish populations to climate change, we developed a framework that integrates requirements in all life stages to assess impacts across the entire life cycle. The ...framework was applied on plaice (Pleuronectes platessa) and Atlantic herring (Clupea harengus) in the North Sea, Atlantic cod (Gadus morhua) in the Norwegian/Barents Seas and European anchovy (Engraulis encrasicolus) in the Bay of Biscay. In each case study, we reviewed habitats required by each life stage, habitat availability, and connectivity between habitats. We then explored how these could be altered by climate change. We documented environmental processes impacting habitat availability and connectivity, providing an integrated view at the population level and in a spatial context of potential climate impacts. A key result was that climate‐driven changes in larval dispersion seem to be the major unknown. Our summary suggested that species with specific habitat requirements for spawning (herring) or nursery grounds (plaice) display bottlenecks in their life cycle. Among the species examined, anchovy could cope best with environmental variability. Plaice was considered to be least resilient to climate‐driven changes due to its strict connectivity between spawning and nursery grounds. For plaice in the North Sea, habitat availability was expected to reduce with climate change. For North Sea herring, Norwegian cod and Biscay anchovy, climate‐driven changes were expected to have contrasting impacts depending on the life stage. Our review highlights the need to integrate physiological and behavioural processes across the life cycle to project the response of specific populations to climate change.
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BFBNIB, DOBA, FZAB, GIS, IJS, IZUM, KILJ, NLZOH, NUK, OILJ, PILJ, PNG, SAZU, SBCE, SBMB, UILJ, UKNU, UL, UM, UPUK
Waste anchovy fish oils transesterification was studied with the purpose of achieving the conditions for biodiesel usage in a single cylinder, direct injection compression ignition. With this ...purpose, the pure biodiesel produced from anchovy fish oil, biodiesel–diesel fuel blends of 25%:75% biodiesel–diesel (B25), 50%:50% biodiesel–diesel (B50), 75%:25% biodiesel–diesel (B75) and petroleum diesel fuels were used in the engine to specify how the engine performance and exhaust emission parameters changed. The fuel properties of test fuels were analyzed. Tests were performed at full load engine operation with variable speeds of 1000, 1500, 2000 and 2500
rpm engine speeds. As results of investigations on comparison of fuels with each other, there has been a decrease with 4.14% in fish oil methyl ester (FOME) and its blends' engine torque, averagely 5.16% reduction in engine power, while 4.96% increase in specific fuel consumption have been observed. On one hand there has been average reduction as 4.576%, 21.3%, 33.42% in CO
2, CO, HC, respectively; on the other hand, there has been increase as 9.63%, 29.37% and 7.54% in O
2, NO
x
and exhaust gas temperature has been observed. It was also found that biodiesel from anchovy fish oil contains 37.93 wt.% saturated fatty acids which helps to improve cetane number and lower NO
x
emissions. Besides, for biodiesel and its blends, average smoke opacity was reduces about 16% in comparison to D2. It can be concluded that waste anchovy fish obtained from biodiesel can be used as a substitute for petroleum diesel in diesel engines.
► The oil used in this study is anchovy fish oil for biodiesel production. ► This oil was produced as by-product at Sürsan Fish Meal Factories which are still in action in the Black Sea Region of Turkey. ► The biodiesel obtained from anchovy fish was found to contain 37.93% saturated fatty acid which helps to increase cetane number of fuel and thus resulting in an improved combustion. ► Test results showed significant reductions in pollutant emissions while little or no reductions were observed in the engine performance parameters.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Anchovies ( Stolephorus indicus ) are abundant in both macro and micronutrients, including protein, carbohydrates, fat, and calcium. Their rich nutritive value has led to numerous applications in the ...food industry, particularly in fortifying food products for vulnerable groups. Proximate analysis is indispensable in the food industry for product development and quality control. The objectives of this study were to assess the proximate composition and functional properties of anchovy powder obtained through oven drying and foam mat drying. The characterization of anchovy powder encompassed functional properties, such as water solubility index, water absorption capacity, and physical parameters like colour and bulk density, as well as proximate chemical parameters. The results demonstrated that the protein content of anchovy powder obtained through oven drying was significantly higher than that from foam mat drying (p<0.05). The primary component of fish powders was protein (71.43±0.14%), followed by lipids (4.45±0.06%), ash (14.59±0.09%), moisture (8.55±0.01%), and carbohydrates (1.00±0.01%). Nevertheless, increasing the quantity of foaming agent did not enhance the solubility or water absorption capacity of the anchovy powder, despite the concurrent increase in its protein content.
Global ocean warming, wave extreme events, and accelerating sea-level rise are challenges that coastal communities must address to anticipate damages in coming decades. The objective of this study is ...to undertake a time-series analysis of climate change (CC) indicators within the Bay of Biscay, including the Basque coast. We used an integrated and flexible methodology, based on Generalized Additive Mixed Models, to detect trends on 19 indicators (including marine physics, chemistry, atmosphere, hydrology, geomorphology, biodiversity, and commercial species). The results of 87 long-term time series analysed (~512,000 observations), in the last four decades, indicate four groups of climate regime shifts: 1) A gradual shift associated with CC starting in the 1980s, with a warming of the sea surface down to 100 m depth in the bay (0.10-0.25 °C per decade), increase in air temperature and insolation. This warming may have impacted on benthic community redistribution in the Basque coast, favouring warm-water species relative to cold-water species. Weight at age for anchovy and sardine decreased in the last two decades. 2) Deepening of the winter mixed layer depth in the south-eastern bay that probably led to increases in nutrients, surface oxygen, and chlorophyll concentration. Current increases on chlorophyll and zooplankton (i.e., copepods) biomass are contrary to those expected under CC scenarios in the region. 3) Sea-level rise (1.5-3.5 cm per decade since 1990s), associated with CC. 4) Increase of extreme wave height events of 16.8 cm per decade in the south-eastern bay, probably related to stormy conditions in the last decade, with impacts on beach erosion. Estimating accurate rates of sea warming, sea-level rise, extreme events, and foreseeing the future pathways of marine productivity, are key to define the best adaptation measures to minimize negative CC impacts in the region.
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•The aim is to undertake a time-series analysis of climate change indicators of the Bay of Biscay.•We used GAMMs to detect trends on 19 climate change indicators.•87 long-term time series analysed (~512,000 observations) in the last four decades.•We detected shifts associated to climate change and increase of extreme events.•Detected sea and air warming have impacted on benthic community in the Basque coast.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Variability in body condition and energy storage has important implications for fish recruitment and ecosystem structure. Understanding strategies for energy allocation to maintenance, reproduction ...and growth is essential to evaluate the state of the fish stocks. In this study, we address the energetics dynamics of the annual cycle of anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) in the north-western Mediterranean Sea using indirect and direct condition indices. We assessed and validated the use of morphometric, biochemical and energetic indices for both species. Annual patterns of the relative condition index (Kn), gonadosomatic index (GSI), lipid content (% lipids) and energy density (ED) were linked to the energy allocation strategy. Our results highlight that anchovy mainly rely on income energy to reproduce, while sardine accumulate the energy during the resting period to be used in the reproduction period. Consequently, variability in the lipid content and ED between seasons was lower in anchovy than in sardine. In both species, we observed an early decline in energy reserves in late summer-early fall, which may be related to unfavourable environmental conditions during spring and summer. Regarding the use of different condition indices, both direct indices, lipid content and ED, were highly correlated with Kn for sardine. ED was better correlated with Kn than lipid content for anchovy. For the first time, a relationship between ED of gonads and GSI for sardine and anchovy was provided, highlighting the importance of the energy invested in reproduction. This work provides new insights into the energy dynamics of sardine and anchovy. We also demonstrate which are the most suitable indices to measure changes in the physiological condition of both species, providing tools for the future monitoring of the populations of these two commercially and ecologically important fish species.
•Variability in lipid content and energy density was lower in anchovy than in sardine.•Early decline in energy reserved in late summer for both species.•Direct and indirect body condition indices are suitable for sardine.•Energy density and Kn are preferable methods to measure the body condition of anchovy.•Energy density in gonads was highly related to the gonadosomatic index in both sexes.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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