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Quality of Fish Muscle Infested with Anisakis simplex

Instituto del Frío, Consejo Superior de Investigaciones Cientificas (CSIC) José Antonio Novais 10, 28040 Madrid, Spain

C. de las Heras

Instituto del Frío, Consejo Superior de Investigaciones Cientificas (CSIC) José Antonio Novais 10, 28040 Madrid, Spain

M. Tejada

Instituto del Frío, Consejo Superior de Investigaciones Cientificas (CSIC) José Antonio Novais 10, 28040 Madrid, Spain, mtejada{at}if.csic.es

Marine fish species infested with Anisakidae larvae are reported in many fishing grounds. Besides the problems related to consumer’s health when the live larvae are ingested (anisakidosis) or to allergic problems caused by the larvae, the products excreted/secreted or released by the larvae are recognized as proteases, protease inhibitors or antioxidants, which can cause changes in fish muscle during storage. To study this problem, live larvae or a homogenate of larvae in water were added in controlled conditions to gelatin agar gels and minced fish muscle and stored at 20 or 5 °C for 7 days. A high activity in the gelatin agar gels was observed, whereas the inclusion of larvae or larvae homogenates in the muscle did not produce detrimental changes in texture, viscosity, color, or oxidation of fish muscle. The electrophoretic pattern of the extracted natural actomyosin presented fewer changes during storage in the larvae and larvae homogenate added lots than in the control lots. Nevertheless in naturally infested fish different parasite-host mechanisms might be involved. Parasitized fish has to be processed with treatments which kill the larvae to avoid consumers’ anisakidosis. However, as some of the Anisakis allergens are very stable to heat, patients allergic to Anisakis sp. have to be informed before ingesting parasitized fish or fish products.

Key Words: Anisakis sp. larvae • excretion/secretion products • fish quality • food hygiene

This version was published on June 1, 2009

Food Science and Technology International, Vol. 15, No. 3, 283-290 (2009)
DOI: 10.1177/1082013209342914


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