The Density of Anisakis spp. Larvae in Sardines Sardine pilchardus, Anchovies Engraulis encrasicolus, and Mackerels Scomber scombrus Caught from the Aegean Coasts of Turkey and the Effect of Using Nanoemulsified Essential Oils in Traditional Fish Processing Methods on the Viability of Anisakis spp. Larvae and Product Quality
Project no. 23132 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>Anisakiasis is a human disease caused by the accidental ingestion of larvae belonging to the Anisakidae family. The prevalence of anisakiasis is clearly linked to the habit of consuming raw, lightly cooked, or marinated seafood. When fish infested with Anisakis larvae are consumed by humans, two types of problems can be encountered: one is Anisakiasis and the other is an allergy. One of the aims of the study is to determine the prevalence of Anisakis spp. larvae in sardines, anchovies, and mackerels, which are of high economic value, caught from the Aegean Sea. The other aim is to determine the effect of nanoemulsified garlic oil, thyme oil, and grape seed oil on the viability and structure of Anisakis spp. larvae by using them in traditional seafood processing methods, and also to investigate their effects on fish quality during a 3-month storage period.</p><p><br></p><p>The project consists of 2 parts. In the first part, the presence of Anisakis larvae in the muscle tissue, surface of internal organs, and abdominal cavity of anchovies, sardines, and mackerels caught from the Aegean Sea was examined, along with the infection rate (prevalence), infection intensity, and infection abundance. In the second part, the processing procedure of a company that intensively processes and exports traditional seafood in the Aegean region was applied exactly as it is, and the effects of the processing procedures (marination, salting, and lakerda) and nanoemulsified garlic oil, oregano oil, and grape seed oil on Anisakis larvae were examined using traditional seafood processing methods.</p><p><br></p><p>In the first part of the project, in addition to sampling anchovy (Engraulis encrasicolus), sardine (Sardina pilchardus), and mackerel (Scomber scombrus) caught from the Aegean Sea, samples were also taken from horse mackerel (Scomber japonicus) and jack mackerel (Trachurus trachurus). The sampling schedule took place in October and January. The caught fish will be preserved in separate styrofoam boxes with ice on the same day and transported in refrigerated vehicles at 0-4ºC to the Ege University, Fish Processing laboratory. In each sampling, 100 fish (sardines, anchovies, mackerel) of each species will be collected. The total lengths and weights of the fish and lakerda) live Anisakis spp larvae have been artificially added to the fish. Live Anisakis type I larvae were added to the products obtained through traditional processing methods. In addition to the effects of traditional processing methods, the impacts of nanoemulsified garlic oil and nanoemulsified grape seed oil on the viability and structure of Anisakis larvae were also examined. During the 3-month storage period of the products, fish were monitored every 15 days for microbial, chemical, and sensory aspects.</p>