Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods

Submitted: 28 July 2017
Accepted: 25 October 2017
Published: 10 November 2017
Abstract Views: 1374
PDF: 771
HTML: 70
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

The European Food Safety Authority stated that many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and asked to evaluate alternative treatments for killing viable parasites in fishery. Baccalà is a well-liked traditional product. The aim of study was to evaluate the effectiveness of the salting process on the inactivation of nematodes of the genus Anisakis in naturally infected Baccalà fillets. N. 19 fillets, subjected to a dual salting process (brine and dry salting) were analyzed. Visual inspection and chloropeptic digestion were performed. Larvae viability was evaluated, and parameters such as NaCl (%), moisture (%), WPS and aw were determined. In n. 17 samples parasites were found 123 parasites with a mean intensity of 7.23±4.78 and an mean abundance of 6.47±5.05. Visual examination has revealed 109 parasites. 61.8% of larvae were found in the ventral portions. The results show that salting process with a salt concentration of 18.6%, aw values of 0.7514 and 24.15% WPS in all parts of baccalà fillets, devitalise Anisakidae larvae in a 15-day period.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Smaldone G, Marrone R, Palma G, Sarnelli P, Anastasio A. Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods. Ital J Food Safety [Internet]. 2017 Nov. 10 [cited 2024 Dec. 3];6(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/6964