“COLATURA DI ALICI “ CETARESE: EVALUATION OF AMINIC PROFILE

Main Article Content

R. Mercogliano *
R. D’Ambrosio
A. De Felice
C. Chirollo
A. Citro
A Anastasio
(*) Corresponding Author:
R. Mercogliano | raffaelina.mercogliano@unina.it

Abstract

“Colatura d’alici”is a speciality made in Cetara, a clear ,amber-coloured liquid that has sharp taste, prepared with the juice coming from the anchovy salting process. The anchovies are caught in the Gulf of Salerno between the mounths of March and July. The colatura is ready at the beginning of December. Histamine poisoning, a food-borne chemical intoxication caused by the consumption of food containing toxic levels of histamine, is a syndrome commonly associated with the consumption of seafood beloging to the Engraulidae and some fish families. Histamine and biogenic amine levels were determined in “colatura di alici di Cetara”. The amine was separated in a HPLC/FL system. Histamine level were lower than the law limits only in one of the examinated products. A reduction of the histamine and amine levels in colatura cetarese can be obtained using a determinate salt concentrations and changing way of seasoning.

Downloads month by month


Article Details