Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide


https://doi.org/10.4081/ijfs.2012.1429
Vol. 1 No. 6 (2012)
Submitted: 22 February 2013
Accepted: 22 February 2013
Published: 13 February 2013
Hydrogen peroxide, COPs, Engraulis encrasicolus
Abstract Views: 1255
PDF: 1277
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Authors

  • Raffaele Marrone
    raffaele.marrone@unina.it
    Dipartimento di Scienze Zootecniche ed Ispezione degli alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Napoli Federico II, Napoli, Italy.
  • Giorgio Smaldone Dipartimento di Scienze Zootecniche ed Ispezione degli alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Napoli Federico II, Napoli, Italy.
  • Giuseppe Palma Federpesca, Roma, Italy.
  • Raffaele Romano Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, Napoli, Italy.
  • Domenico Bortone Dipartimento di Scienze Zootecniche ed Ispezione degli alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Napoli Federico II, Napoli, Italy.
  • Aniello Anastasio Dipartimento di Scienze Zootecniche ed Ispezione degli alimenti, Facoltà di Medicina Veterinaria, Università degli Studi di Napoli Federico II, Napoli, Italy.
A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engraulis encrasicolus) stored at different temperatures. Sensory analysis was also performed by the specific QIM test. The quantitative determinations (%) of cholesterol oxides (COPs) showed changing amounts during storage. Not always The COPs measured in the treated samples were significantly higher than control samples. Considering the volatility of hydrogen peroxide and the poor repeatability of COPs analyses, as shown in the present study, it is crucial to intensify the control by the Authorities.

1.
Marrone R, Smaldone G, Palma G, Romano R, Bortone D, Anastasio A. Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide. Ital J Food Safety [Internet]. 2013 Feb. 13 [cited 2024 Apr. 19];1(6):42-5. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.6.42

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