A complicated choice
Deciding whether the flavor of marinated seiton or preserved anchovy is preferable can be as difficult as choosing between two beloved options, such as a mother and a father, or between croquettes and tortillas. Instead of getting into this subjective debate, it is more interesting to focus our attention on the origin of the popular marriage toast, a delicious combination that unites both variants. The focus of this article will be to analyze the health risks associated with both types of canned fish.
Beyond known dangers
It is undeniable that anisakis, a parasite found in some fish, can cause health problems, leaving victims with symptoms of poisoning. However, it is more than simple to eradicate this parasite: freezing the pieces for a few hours before consumption can be an effective solution. On the other hand, there are other risk agents that are not so easy to detect or eradicate. When treating seiton or anchovy, biogenic amines become protagonists.
What are biogenic amines?
Biogenic amines are compounds that are generated during the fermentation of certain foods or due to microbial contamination. A high presence of these substances can have harmful consequences for health. These substances can appear during the manufacture of cold meats, sausages, canned fish, matured cheeses, as well as wines and beers. Although refrigeration, proper hygiene and proper monitoring usually prevent any problems, this is not always the case.
Variability in risk
The impact that biogenic amines can have on human health varies considerably between individuals, making it complex to determine which foods should and should not be regulated. In addition, these substances can be found in a wide range of foods consumed daily, so their effect should be analyzed in the context of the total diet of a day.
Recent studies
A study published by the Institut d’Estudis Catalans de Ciències Biològics not only provides explanations about biogenic amines, but also explores how they are formed in different foods. While in cheeses or wines these substances develop during their fermentation, in the case of fish, their presence usually indicates deterioration or inadequate handling.
Comparative analysis
According to the same study, the content of biogenic amines in marinated seiton is relatively low, while in salted anchovies it is considerably higher and in oil-packed anchovies, even more. The process of handling the latter is longer and more complicated, which can explain the greater bacterial contamination and, therefore, a greater presence of amines.
The role of vinegar
To solve the safety dilemma, it is important to note that vinegar works in our favor. Its acidic nature allows to eliminate a large amount of bacteria. For this reason, it is essential that the seitans are properly macerated in vinegar and that, after extracting them, we take extra care in their handling and conservation.
