Showing papers on "Salted fish published in 2021"

Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)

Abstract: Biogenic amines (BAs), deriving from the microbial decarboxylation of free amino acids (FAAs) in fish products, have toxicological effects on human health. This study selected two Lactobacillus plantarum strains to reduce BAs accumulation in salted mackerel (Scomberomorus niphonius). Compared with BAs in spontaneously fermented salted S. niphonius, the concentration of BAs in samples inoculated with L. plantarum YC-5 and YC-6 strains decreased by 17.9% and 53.8%, while the histamine contents decreased by 96.9% and 86.5%, respectively. The histamine contents in samples inoculated with L. plantarum YC-5 were lower than the safety level during the entire process, although the precursor (histidine) was available at this stage. Then, the antibacterial activity of the L. plantarum strains was analyzed. The cell-free supernatant (CFS) of the L. plantarum reduced the biomass of the histamine-producing Morganella morganii and displayed stability at different pH and temperatures. Resequencing and bioinformatic analysis demonstrated that the L. plantarum strains contained plantaricin EF and JK encoding gene clusters. This study provided two promising LAB starters to reduce BAs accumulation in salted S. niphonius and elucidated their possible elimination mechanism of BAs, contributing to the safe production of salted fish.

Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting.

Abstract: Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.

Enterotoxigenic methicillin resistant Staphylococcus aureus contamination in salted fish from Gwadar Balochistan.

Abstract: Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

Abstract: Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches Pla-ra fermentation could be classified into two types, ie, solid-state fermentation (SSF) and submerged fermentation (SMF) Bacterial population ranged from 102-106 and 106-109 CFU/g in SSF and SMF, respectively The rRNA detection revealed that Halanaerobium spp and Lentibacillus spp were the main genera present in all types and most stages of fermentation Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp were found in those that rock salt was used In contrast, cultural plating demonstrated that Bacillus spp were the dominant genera B amyloliquefaciens were the main species found in all types of Pla-ra whereas B pumilus, B autrophaeus, Bsubtilis and B velezensis were specifically associated with the samples in which rock salt was used The main volatile metabolites in all Pla-ra samples were butanoic acid and its derivatives Dimethyl disulfide was observed during earlier stage of fermentation under high salt condition with a long fermentation period Key factors affected bacterial profiles and volatile compounds of salt fermented fish are type of salt, addition of roasted rice bran, and fermenting conditions Importance Protein hydrolysates with high salt fermentation from soy, fish as sauces and pastes are important food condiments commonly found in Asian food cultures In Thailand, an indigenous semi-paste product derived from salted fish fermentation also called Pla-ra is well recognized and extensively in demands In-depth information on Pla-ra fermentation ecosystems, in which roasted rice bran and different types of salt are incorporated, are still limited In this study, we found that Halanaerobium spp was the key autochthonous microbe initiating Pla-ra fermentation Addition of roasted rice brand and rock salt were associated with the prevalence of Bacillus spp while sea salt was associated with the presence of Tetragenococcus halophillus, The risk of pathogenic Staphylococcus spp and Clostridium spp needed to be also concerned Geographical origin authentication of Pla-ra products could be discriminated based on their distinctive volatile profiles This research provides novel insights for quality and safety control fermentation together with conservation of its authenticity

Chemical and microbiology assessment of salted fish (anchovy and catfish) product in Banda Aceh District as a parameter of food safety

Abstract: The process of salted fish which tends to neglect the elements of sanitation and hygiene and the use of formaldehyde provides a potential hazard if consumed by the community. This study aims to determine the chemical quality parameters of catfish and anchovy salted fish products circulating in Banda Aceh District Market. The analysis carried out are the analysis of moisture content, salt content, acid insoluble ash content, total plate count and formalin qualitative test. The results showed that 3 out of 5 local markets meet the SNI (Indonesian National Standard) requirements (8273: 2016) for moisture content. Salt content for both of salted fish in 5 local market meet the SNI. On the other hand, acid insoluble ash content and total plate count find higher than SNI requirement. The test results showed that catfish and anchovies in all the selected market are positive containing formaldehyde.

Biochemical and microbiological characteristics of some Mediterranean salted fish products

Abstract: Salted fish products provide essential nutrients and make a significant contribution to nutrition. Chemical composition, water activity (aw), sodium chloride content, pH, and microbiological analysis of five different salted fish products originating from Egypt and Spain were investigated. Chemical quality parameters such as free fatty acids (FFA), total volatile basic nitrogen (TVB-N) content, trinitrobenzene sulfonic acid (TNBS) content, peroxide value (PV), and thiobarbituric acid value (TBA) were also evaluated. The chemical composition varies greatly among different salted fish types. Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products. The highest FFA value was recorded for Sardine, whereas Maruca recorded the lowest FFA value. Total bacterial count ranged from 3.68 to 6.92, Lactobacillus count 1.08–5.02, yeast and mold counts 0.98–3.78, Staphylococcus count 1.21–5.18, and halophilic bacteria count 2.87–6.35 log10 CFU/g. No coliforms group was detected in all samples, while enterococci count, with a less than 1.0 log10 CFU/g, was detected only in Fesseikh, Mugel, and Moloha samples. It could be concluded in the Egyptian and Spanish salted fish, the differences are meaningful, and this might be related to the different geographical origins of fishes and the different manufacturing processes used.

Short Communication: Analysis of purity and concentration of extracted DNA on salted fish processed food products

Abstract: . Sophian A. 2021. Short Communication: Analysis of purity and concentration of extracted DNA on salted fish processed food products. Asian J Nat Prod Biochem 19: 21-24. Analysis of purity and concentration of extracted DNA on salted fish processed food products was carried out in the microbiology and molecular biology testing laboratory of the Food and Drug Administration in Gorontalo. The purpose of this study was to analyze the extracted DNA on salted fish processed food products based on the concentration and purity values in the A260 / A230 and A260 / A280 wavelengths. The method used for purity and concentration analysis was the absorbance method using a nanophotometer. The samples used were 10 types of salted fish processed food products sampled from 5 (five) traditional markets in Gorontalo City. The sample was extracted using the spin column method with the Dneasy Mericon Food Kit (50) paint kit. 69514 (Qiagen). The research data showed that extracted sample concentration was in the range of 24,600 - 27,150 with an average of 25,745, while purity value measured at A260 / A280 wavelength was obtained with a purity range between 1,668 - 1,768 with an average of 1,729. Based on the results of this study, it can be concluded that the results of DNA extraction carried out on salted fish processed food products show a value that is in the category of good DNA extraction results.

Influência do regionalismo amazônico como fator de risco para desenvolvimento de câncer gástrico

Abstract: This study aimed to define the main environmental risk factors present in patients hospitalized at a referral hospital in oncology in Belem/PA, relating them to Regional Amazonian peculiarities and to H. pylori infection. This was a cross-sectional quantitative study, and 32 patients were selected over a 2-month period. A risk factor for gastric adenocarcinoma was observed: older than 50 years (46.87% 51 to 60 years old and 31.37% 61 to 70 years old, p = 0,0064), low educational level and wage income (p = 0,0016 and < 0,0001), salt consumption in processed foods, especially salted dried meat, salted fish, and barbecue (p = 0,0004, 0,0003 and 0,0064) and daily consumption of foods of regional habits such as cassava flour (p < 0,0001). H. pylori infection, alcohol consumption and smoking were not reported as a major risk factor.

Halotolerance of pseudomonads isolated from aquatic environment and fish (Sander lucioperca) in the Volga River delta

Abstract: Introduction. The material shows halophiles bacteria R. Psendomonas the water’s microbiota and the pikeperch in spring and autumn. The attachment of Pseudomonas isolated from these habitats, certain Delta areas has not been identified. Materials and methods. 190 “water” strains and 720 ones isolated from fish were experimentally tested. In meat-peptone broth (MPB) with 3.0, 7.0, and 10.0% NaCl content, daily cultures of analyzed bacteria were sown, incubation of which was carried out at 37 °C, and the results were taken into account after 24 and 48 hours. Results. There were no significant differences in halophilicity in the analyzed strains, except for the autumn season, especially in 10.0% salt solution. Among the isolated pseudomonads, the maximum halotolerance in both biotopes was observed in P. fluorescens and P. alcaligenes in P. putida. Halophiles strains of Pseudomonas that infect the water and fish had seasonal cycles. A slight decrease in the halophilicity of pseudomonades persistent in water and fish only at concentrations of 3.0 and 10.0 mg/l from spring to summer (1.1-1.2 times), and their significant rise in autumn (1.5 and 1.4 times) in the salt concentration of 3.0 mg/l. In the tested strains in spring and autumn, increased salt tolerance values were noted, which was determined by the hydrological and hydrochemical features of Delta waters and the “transfer” of bacteria in the body of walleye during its migration from the sea to the river. Conclusion. Analysis of long-term material showed high halophiles studied strains of pseudomonad, indicating that their sanitary and epidemiologic danger, and the ability to remain viable in salted fish products

Characterization and Storage Stability of Traditional Salted Thunnus albacares and Scomberoides commersonianus

Abstract: Traditional salted Thunnus albacares and Scomberoides commersonianus processed with a thyme and other additives recipe were microbiologically and physiochemically characterized to evaluate its safety, quality and storage stability at 23 ± 2°C with a reference to the bacterial floral composition and halophilic bacterial floral types and its potential. This study was conducted in two stages. In the first stage, 15 kg of Thunnus albacares and Scomberoides commersonianus each were bought from local markets and characterized, whereas, in the second stage, 20 kg of Scomberoides commersonianus were stored at 23 ± 2°C for 10 weeks and its storage stability was evaluated. Total aerobic mesophilic bacterial and moderate halophilic bacterial counts were log 2.0 ± 0.78 - 2.4 ± 0.44 CFU/g and log 1.8 ± 0.11 - 2.5 ± 0.53 CFU/g. Enterobacteriaceae, Staphylococcus aureus, mesophilic lactic acid bacteria and yeasts and molds counts were < log 1 CFU/g. Vibrio parahaemolyticus was not detected. Bacillus amyloliquefaciens and B. methylotrophicus were the most dominant halophilic bacteria among the flora. Most of the Bacillus species showed antimicrobial, amino decarboxylation and lipolytic activities. Water activity, peroxide value and acid value were 0.79 ± 0.00 - 0.85 ± 0.00, 2.8 ± 1.4 - 5.6 ± 1.4 meq/kg fat and 2.3 ± 0.62 - 3.2 ± 1.1. Tyramine, histamine, cadaverine and putrescine were found in trace amounts. Salted fish product,s characteristics did not change significantly during storage except NaCl content and colour value a. In conclusion, traditional salted Thunnus albacares and Scomberoides commersonianus were found to be microbiologically safe with good quality and storage stability of 10 weeks.

Photon correlation spectroscopy in the fish salting process

Abstract: The current study experimentally investigates the innovative photon correlation spectroscopy method application in fish salting process. The method is based on the Rayleigh scattering of light by a substance. The experiment aims to study the mass transfer laws, as well as technological and practical aspects of the fish salting process in brine without circulation. The paper focused on spatio‐temporal dependence of the salt diffusion coefficients in the fish‐brine system and their correlation with temperature, indicating that at a temperature close to 8°C a diffusion‐osmosis equilibrium occurs between the brine and the muscle tissue of fish. The salt diffusion rate was estimated, confirming the validity of the Crean’s frontal theory of salt mass transfer in muscle tissue of fish. Based on the Stokes‐Einstein equation, it was shown that the dynamic viscosity of fish tissue fluid could be determined by changing the diffusion coefficient and the diffusing particles size. PRACTICAL APPLICATIONS: Fish salting is an important preservation method in many countries. The present work seeks to investigate the salting of herring, as it is prone to ripening during this process. Excessive sodium chloride consumption is known to have a negative effect on humans. At the same time, the salt content in the product is interrelated with its preservation effect. In this regard, it is necessary to accurately calculate the specified salt concentration in the finished product for the optimal shelf life. Improvement of this process requires a better understanding of the mass‐transfer mechanisms using modern investigation methods. Research focuses on spatio‐temporal salt distribution in fish muscle tissue to arrive at clear conclusions, which can facilitate the improved production of salted fish and can be widely used in the food industry for processing and preserving fish or fish products.

Correlation Between Methicillin Resistance and Enterotoxins Production in Staphylococcus aureus Isolated from some Salted Fish

Abstract: The goal of this research was to find out Staphylococcus aureus incidence in sixty samples of some salted fish (salted sardine, Feseikh, and Molouha) obtained from random places in Kafrelsheikh Governorate as well as the prevalence rate of MRSA (mecA gene) in relation to enterotoxin production (Sea, Seb, Sec, Sed) by using PCR techniques. Furthermore, studying the relationship between salt content and the occurrence of Staph. aureus. Overall, coagulase positive Staph. aureus was identified in 30, 20, and 10% of salted sardine, feseikh, and molouha samples, with mean values of 3.05± 1.73, 3.45± 2.14 and 2.64± 1.39 (log 10) cfu/g, respectively. The mec A gene was identified by PCR in all coagulase positive Staph. aureus isolates (12 isolate), otherwise Sea gene wasn't detected in any of the positive MRSA isolates, Seb and Sec genes were found in 33.33% (each) of MRSA strains from salted sardine samples and 25% (each) of MRSA isolates from feseikh samples, and only one isolate (50%) from the molouha samples contained Sed gene. The salt content of the examined molouha samples were noticeably different (P< 0.05) from the other examined samples, whereas, between salted sardine and feseikh samples there was no statistically significant difference (P< 0.05), and inverse relationship was found between salt content and the prevalence of Staph. aureus. The presence of MRSA with staphylococcal enterotoxigenic genes in salted fish could be regarded as providing a health risk to consumers. Therefore, a significant effort should be made to maintain hygienic conditions in the processing, preparation, and handling of fish products to keep contamination to a minimum.

Validasi Metode Analisis Formalin dan Aplikasinya Pada Ikan Asin

Abstract: As a Muslim, it must obligatory to consume halal and thayyib food. This is already ALLAH Subhanahu Wa Ta’ala commanded in the Alquran at surah al-maidah verse 168. Salted fish is one of the familiar foods for Indonesian people. Until now formaldehyde is still widely used to preserve salted fish, whereas its use as a food supplement is prohibited. Methods validation is intended to ensure that methods used for formaldehyde analysis in this research are appropriate so that it will produce correct and accurate data. This research aims to validate two methods are chromatropic acid and Nash for formaldehyde analysis and analyze the content of formalin in salted fish. The result shows that R2, LOD, LOQ, and the largest recovery value in chromatropic acid are 0.9985, 0.0926 ppm, 0.3088 ppm, dan 54.21%. The result of method validation on Nash shows that R2, LOD, LOQ, and the largest recovery value are 0.9999, 0.0247 ppm, 0.0822 ppm dan 42.72%. The biggest formaldehyde concentration in salted fish sold at market A and B are 0.4671 ppm dan 0.815 ppm.

Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing

Abstract: Fish is one of the major allergenic foods. However, there is almost no data related to Indonesian fish allergens, especially during traditional salted fish processing. This study aimed to evaluate ...