Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat

Abad, Vanesa (Universidad de Zaragoza) ; Alejandre, Marta (Universidad de Zaragoza) ; Hernández-Fernández, Elena ; Raso, Javier (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza) ; Álvarez-Lanzarote, Ignacio (Universidad de Zaragoza)

Resumen: Larvae of the nematode family Anisakidae are capable of causing parasitic infections in humans associated with the consumption of fishery products, leading to intestinal syndromes and allergic reactions. Anisakidae larvae are widely distributed geographically, with rates of parasitism close to 100% in certain fish species. Methods need to be established for their inactivation and elimination, especially in fishery products that are to be consumed raw, pickled, or salted, or which have been insufficiently treated to kill the parasite. Many strategies are currently available (such as freezing and heat treatment), but further ones, such as pulsed electric fields (PEF), have hardly been investigated until now. This study focuses on the experimental evaluation of the efficacy of PEF in the inactivation of Anisakis spp. larvae in terms of electric field strength, specific energy, and pulse width, as well as on the evaluation of the quality of fish samples after PEF treatment. Results show that viability of Anisakis was highly dependent on field strength and specific energy. Pulse width exerted a considerable influence at the lowest field strengths tested (1 kV/cm). Central composite design helped to define a PEF treatment of 3 kV/cm and 50 kJ/kg as the one capable of inactivating almost 100% of Anisakis present in pieces of hake, while affecting the investigated quality parameters (moisture, water holding capacity, and cooking loss) to a lesser extent than freezing and thawing. These results show that PEF could serve as an alternative to traditional freezing processes for the inactivation of Anisakis in fish.

Idioma: Inglés

DOI: 10.3390/foods12020264

Año: 2023

Publicado en: Foods 12, 2 (2023), 264 [14 pp.]
ISSN: 2304-8158

Factor impacto JCR: 4.7 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 38 / 173 = 0.22 (2023) - Q1 - T1

Factor impacto CITESCORE: 7.4 - Health (social science) (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Food Science (Q1) - Microbiology (Q2)

Factor impacto SCIMAGO: 0.87 - Food Science (Q1) - Health (social science) (Q1) - Plant Science (Q1) - Health Professions (miscellaneous) (Q1) - Microbiology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-20R
Financiación: info:eu-repo/grantAgreement/ES/DGA/LMP170_21

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)