Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product

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Event Abstract Back to Event Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product Eduardo Esteves1, 2*, Hugo Lourenço1, Igor Rosa1 and Jaime Aníbal1, 3 1 Universidade do Algarve, Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Portugal 2 CCMAR Centro de Ciências do Mar, Portugal 3 CIMA Centro de Investigação Marinha e Ambiental, Portugal A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small size, and high-fat content. Thus, many fish and seafood species are still underutilized. Dried blackmouth catshark (Galeus melastomus ), named "litão seco", is a high-priced, traditional seafood product that is consumed in some localities in the Algarve (South of Portugal). Other species of small-sized sharks, such as the small-spotted catshark (Scyliorhynus canicula ), are also widely caught in the region and could be valorized using similar processing techniques. Ultimately, our aim is to contribute to the optimization of a salted-dried seafood product prepared from small-spotted catshark akin to traditional dried blackmouth catshark. This work focused on studying the changes in physicochemical (pH, water content and activity (aW), chlorides content, rehydration ratio and CIE L*a*b* color) and microbiological (total viable counts (TVC), yeasts and molds, and abundance of Staphylococcus aureus) parameters of small-spotted catshark salted (for 3h and 24h) and dried (convection oven for 24h and tray drier for 3h). Expectedly, salting and drying reduced the water content and aW significantly (ANOVA, p<0.001) from about 80% and 0.984 for fresh fish to 41.9-52.7% and ca. 0.75 in transformed fish, respectively. In contrast, chloride content in shark fillets increased significantly (p<0.001) from 0.5 g/100 g to 20-24.4 g/100 g. Also, significant but distinct changes in color, namely L* and b*, were observed for the different combinations of time and drying method. TVC were significantly (p<0.001) reduced from >6 log CFU/g in fresh fish to 2-4 log CFU/g in the salted-dried shark. The abundance of yeasts was reduced in samples oven-dried for 24h, from 3.6 log CFU/g to 0.6 log CFU/g, but not so much after 3h in the tray-drier (to 2.7-3.5 log CFU/g). Salted-dried samples still presented S. aureus (1.1-2.4 log CFU/g) compared to fresh specimens (2.7 log CFU/g) (p=0.546). The relationships between parameters and their implications regarding final product’s quality and safety are discussed. From our results, salted-dried S. canicula is a suitable candidate for becoming a traditional seafood product comparable to "litão seco". Keywords: Catshark, Salted-Dried, Traditional product, Physicochemical analyses, Microbiological parameters, quality and safety Conference: IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016. Presentation Type: Oral presentation Topic: SeaFood Technology Citation: Esteves E, Lourenço H, Rosa I and Aníbal J (2016). Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2016. doi: 10.3389/conf.FMARS.2016.04.00115 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 20 Apr 2016; Published Online: 13 Jul 2016. * Correspondence: Prof. Eduardo Esteves, Universidade do Algarve, Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Faro, 8005-139 Faro, Portugal, eesteves@ualg.pt Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Eduardo Esteves Hugo Lourenço Igor Rosa Jaime Aníbal Google Eduardo Esteves Hugo Lourenço Igor Rosa Jaime Aníbal Google Scholar Eduardo Esteves Hugo Lourenço Igor Rosa Jaime Aníbal PubMed Eduardo Esteves Hugo Lourenço Igor Rosa Jaime Aníbal Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.