Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (<i>Engraulis encrasicholus</i>)

Samples of salted anchovies (Engraulis encrasicholus) were taken at different stages during industrial ripening. The changes of bacterial counts and biogenic amines (histamine, tyramine, agmatine, putrescine, and cadaverine) contents were studied throughout the process. Bacterial growth was generally inhibited during ripening, with the occurrence of Enterobacteriaceae spp., probably related to hygienic failures. The changes in biogenic amines showed a decrease concentration trend, except with putrescine. The salt-ripened anchovy fillets exhibited low bacterial load (0.01-1.85 log CFU/g) and moderate biogenic amine contents (1.05-33.5 mg/kg). Relevant amine quality indicators such as histamine and tyramine showed levels, respectively, lower than those of the regulation and recommendation. This study indicated also that samples of salt-ripened anchovy fillets can be considered as safe.