Dried-salted Fish Research Articles

Identification of halotolerant Lysinibacillus sphaericus isolated from Indonesian traditional dry-salted fish

Abstract Halotolerant protease-producing bacteria are a potential source of culture starter for the fermentation of fishery products. To find potential culture starter that can be used for fish fermentation, isolation of indigenous halotolerant bacteria is a particularly important step. This study was carried out for the isolation and identification of proteolytic bacteria isolated from traditional dried fish in Indonesia. A total of 32 isolates were obtained from three types of dried salted fish (ikan kotok, ikan belanak, and ikan kepala batu). Out of 30 isolates, six showed casein hydrolysis on skim milk agar (SMA), however, only four isolates showed proteolytic activity on saline SMA (10% w/v NaCl) namely isolates UA10, UA11, UA12, and UA13. All strains were identified as Lysinibacillus sphaericus based on morphological and biochemical tests. Before it can be used for fermentation or other purposes, further characterization of Lysinibacillus sphaericus isolated from traditional Indonesian dried salted fish is required.

ANALISIS KELAYAKAN USAHA IKAN ASIN SEPAT KERING (Tricoghaster, sp) DI KABUPATEN BANJAR KALIMANTAN SELATAN

The aim of the research was to find out the technical processing of dry salted sepat siam fish, to find out the costs, benefits, and feasibility obtained by entrepreneurs processing dried salted sepat siam fish, and to find out the problems faced. This research was conducted in Tambak Baru Village, Banjar District, Banjar District, South Kalimantan Province, namely in March 2023. The location for the research was determined based on the consideration that Tambak Baru Village, Banjar District, is a salted sepat fish processing center in Banjar Regency. This sampling method uses the Census method, namely sampling all salted fish processing entrepreneurs through surveys and direct interviews, the number of salted fish processing entrepreneurs in Tambak Baru Village, Banjar District, is 5 people. Technically, the dried salted fish business has been running with a production capacity of 134 kg at a price of IDR 65,000/kg. The biggest variable cost is the cost of raw materials with an average of Rp. 2,475,000/farmer Meanwhile, the fixed cost of the salted fish processing business is the equipment depreciation cost of Rp. 17,134/farmer. The average income is Rp. 8,710,000/farmer While the average profit of dried salted fish processing business is Rp. 4,417,866/farmer. The RCR value of the dried salted fish processing business was obtained at 2.029, which means every Rp. 1 invested in the dried salted fish processing business will generate Rp. 2,029 which means the business of processing dried salted fish is feasible

Screening of Lesser-Known Salted–Dried Fish Species for Fatty Acids, Tocols, and Squalene

The fillets and roes of 29 species of dry-salted fishes consumed in Eurasian countries were analyzed for fatty acids (FAs), tocols, and squalene, looking for derived health benefits. FAs were analyzed by GC-FID, and tocols and squalene were analyzed by HPLC-DAD. With some exceptions, docosahexaenoic (DHA, 22:6n-3), eicosapentaenoic (EPA, 20:5n-3), and arachidonic (ARA, 20:4n-6) acids were the prominent polyunsaturated fatty acids (PUFAs). The fillets of Scardinius erythrophthalmus reached the highest amounts of total FAs, ARA, and DHA (23.1, 1.82, and 2.49 mg/100 g). The fillets of Seriola quinqueradiata showed the highest percentages of DHA (34.4% of total FAs). Nutritional quality indices for fish lipids were favorable in all samples, especially the n-6/n-3 PUFA ratio, which was below 1 in most cases. α-Tocopherol was found in all fillets and roes, especially in Cyprinidae and Pleuronectidae species, and the highest value was found in the roes of Abramis brama (5.43 mg/100 g). Most samples contained tocotrienols at trace levels. The fillets of Clupeonella cultriventris contained the highest amounts of squalene (1.83 mg/100 g). Overall, dry-salted fish stand out due to their high concentrations of ARA, EPA, and DHA, as well as for α-tocopherol concentrations in roes.

Analysis of Biogenic Amines and Related Quality Indexes of Commercial Dry Salted Fish in the East China Sea

In order to study the potential risk of biogenic amines and the correlation between biogenic amines and quality indexes of dry salted fish from East China Sea during retail period, the physical and chemical indexes (water content, NaCl, pH, TVB-N and POV), microbial index(aerobic plate count) and eight biogenic amines of four species of dry salted fish(sea eel, large yellow croaker, pomfret and mackerel) in Zhejiang Province were determined and analyzed. The results showed that the physicochemical indexes, microbial index and biogenic amines of the four dry salted fish were different. The water content was 25.6%~59.7%, the NaCl content was 3.4%~24.1%, pH value was 6.08~6.97, TVB-N content was 7.7~56.4 mg/100 g, POV was 0.04~1.76 g/100 g, the total bacterial count was 3.43~5.67 lgCFU/g, and 50% of the samples exceeded the POV limit of dried aquatic products. Spermidine, histamine, cadaverine and putrescine were the main biogenic amines in dry salted fish. 15% of the samples contained histamine more than 100 mg/kg, which exceeded the limit standards of FDA and EU. The histamine content of B4 reached 1405.88 mg/kg. The tyramine content of all samples was less than 100 mg/kg, which met the limit of FDA. The total amounts of biogenic amines ranged from 96.05 mg/kg to 2164.64 mg/kg, and 15% of the samples were more than 1000 mg kg, which exceeded the limit standards of FDA. Correlation analysis showed that some biogenic amines indexes were moderately or highly correlated with aerobic plate count and NaCl content(P<0.05), and the correlation coefficients were 0.727~0.975 and −0.828~0.970, respectively. In conclusion, dry slated fish from the East China Sea, including products made from non high histamine fish, might have the risk of excessive biogenic amines and other quality problems. This study provides basic data and reference for quality evaluation and safety control of dry slated fish products.

PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines.

The Food Safety Act of the Philippines strengthens the welfare of consumer’s health by protecting the public from foodborne illnesses such as scombroid fish poisoning due to unusually high levels of histamine. The present study investigated the formation of histamine substance in driedsalted fish products that were sold in different local supermarkets of Samar. A total of fifty samples of dried-salted fish samples were used to analyze the histamine substance. Results of the analysis revealed that 81.3% are detected beyond the regulatory limits of 200.0mg/kg by the Bureau of Food and Drugs-Philippine National Standard. Based on the Box-whisper plot, the species with the highest concentration of histamine are Bolinao (Stolephorus sp.), Hasa-hasa (Rastrelliger sp.), Lambiao (Selar boops), and Tamban (Sardinella sp). In the non-linear regression model, a low r2 found out that histamine concentration in the products generally increased through time as sold in the local supermarkets.

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids.

To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower hardness. Sensory analysis showed that salt substitute didn't affect the acceptability of salted fish. The free fatty acids of SS-F treated fish had a slight tendency toward lipolysis at the end of processing. Additionally, the conjugated diene value, lipoxygenase activity and malondialdehyde value were lower in the ventral and dorsal muscles for the SS-F treatment. Meanwhile, the protein carbonyls and thiol groups were significantly decreased as cathepsin B and L activities and FAA content were increased in the ventral and dorsal muscles for the SS-F treatment. l-Histidine and l-lysine accelerated the hydrolysis (inhibit the oxidation) of protein and lipids in dry-salted grass carp, illustrating that l-histidine and l-lysine will be a positive approach to develop healthier meat products.

Reduksi Residu Sipermetrin dalam Produk Jambal Roti Ikan Manyung (Arius Thalassinus Ruppell)

Jambal Roti is a dry-salted fish product made from Giant Catfish (Arius thalassinus Ruppell) with a bread-like texture when fried. This product was found to contain cypermethrin residue exceeding the BMR maximum limit determined by SNI and CAC. This study aimed to determine the best processing method to minimize the residue of cypermethrin in Jambal Roti products. A completely randomize experimental methosd was employed with five treatments and the replicates of each treatment. Treatments applied were A (washing the Jambal Roti for 1 minutes with running tap water), B (soaking in warm water at 50 ° C for 15 minutes), C (frying at 170 ° C for 10 minutes), D (washing with running tap water then fried) And E (soaking then fried). The residue of cypermethrin was analyzed gas chromatography prior and after the experimental treatments. Results indicated that all treatments were capable of reducing the cypermethrin content of the Jambal Roti. The highest percentage of the cypermethrin residue reduction was achieved by the treatment D in residual residuals in treatment D (washing with running tap water and then fried).

Occurrence of Histamine and Histamine-forming Bacteria in Philippine Traditional Dried-salted Fish Products

Occurrence of Histamine and Histamine-forming Bacteria in Philippine Traditional Dried-salted Fish Products

QUALITY CHANGES OF SARDINES (Sardinella neopilchardus) AT INDONESIAN AMBIENT TEMPERATURE

In tropical countries such as Indonesia, high ambient temperature and a lack of icing cause very rapid spoilage of fish. Leaving fish uniced while waiting for processing is a common practice resulting in lower quality of the end products, and consequently lower price of the products. To study the spoilage pattern of sardines ( Sardinella neophilchardus ) in a tropical region, and to investigate a simple and quick method to judge the degree of spoilage, observations on the deterioration of sardines were carried out by incubating fish in a humidity chamber adjusted to 28-30 o C. RH 70-80% for up to 14 h. The changes of sensory attributes based on demerit point score. pH, and total volatile base nitrogen (TVB-N) were monitored to determine the degree of spoilage. Although the appearance of sardines was still bright after 6-h incubation time, fish were not as fresh as those without incubation and the belly and tissue were softened. After incubation time of 10 h, fish showed slight to moderate signs of spoilage with demerit point score of 25 out of the maximum score of 39, and a TVB-N content of 20 mg%N. This is similar to the fish quality commonly used in the commercial production of dried-salted fish in Indonesia. Fish incubated for 12 h or more appeared completely spoiled and were rejected by sensory panel. A high correlation between demerit point score and TVB-N was noted, therefore the demerit point system which was more suitable, quicker, and easier could be used to determine the degree of fish spoilage.

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (&lt;i&gt;Decapterus maruadsi&lt;/i&gt;)

There is increasing demand for low-salt meat products that retain traditional flavors. In this study, dry-salted fish (Decapterus maruadsi) were processed by 2 methods to obtain traditional salted fish (HS) and low-salt lactic acid-fermented fish (LAF). The relationship between lipolysis and lipid oxidation was investigated by evaluating changes in endogenous lipase (lipolytic enzymes; lipoxygenase, LOX), free fatty acid composition, thiobarbituric acid reactive substances (TBARS), and peroxide value (POV) during processing. Lipolytic enzyme activity showed a decreasing trend, in general. LOX activity initially increased and eventually decreased. Phospholipase, acid lipase, and neutral lipase activity was 0.33, 0.17, 0.57 (in HS) and 0.39, 0.25, 0.67 (in LAF) times in the final product than the activity levels observed in fresh fish. A principal component analysis indicated that phospholipase and neutral lipase play major roles in promoting lipid hydrolysis (in HS and LAF), the correlation between lipolytic activity and lipid oxidation in HS is greater than the correlation in LAF, and the contribution of LOX to lipid oxidation was minor in salted fish.

Study on endogenous protease and protein degradation of dry-salted Decapterus maruadsi

ABSTRACTExtensive proteolysis and formation of flavor substances occur during the processing of dry-salted fish due to the action of endogenous proteases. This study analyzed the evolution of the endogenous proteases and the relationship between endogenous protease levels and protein degradation during processing. Cathepsin B and L activity increased significantly during the last two stages, while cathepsin H activity decreased non-significantly (residual activity was 92.27%) compared to initial activity levels in fresh fish. Dipeptidyl peptidase (DPP I, IV) activity decreased overall. The activity of three aminopeptidases (arginine aminopeptidase; alanyl aminopeptidase; leucyl aminopeptidase) initially decreased (P < 0.05) then significantly increased (P < 0.05) during the final stage. Principal component analysis indicated that cathepsins B and L had larger influences than cathepsin H on protein degradation and flavor substance formation in dry-salted fish, but the influence of dipeptidyl peptidases and aminopeptidases on protein degradation and flavor substance formation was limited.

English

The present study aimed at estimating the microbiological and chemical characteristics of traditionally dry-salted fish product, Alestes baremoze.&nbsp; A total of 40 random dry fish samples were collected from Arua, Nebbi, Packwach and Panyimur markets. &nbsp;Moisture content, pH, crude protein, crude fat and sodium chloride were analysed to determine chemical quality while Escherichia coli, fecal streptococci, Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus, Bacillus cereus and Pseudomonas spp. were determined to estimate the microbial quality. The moisture content of dry-salted fish collected from different markets was in the range of 37 to 41%. Mean values of sodium chloride obtained in the fish muscle were in the range of 13 to 14% and significantly differed across fish markets.&nbsp; Results from microbial analysis expressed as colony-forming units per gram of sample &nbsp;indicated that S. aureus was the most dominant bacteria identified in dry-salted fish sold in all markets with Nebbi market having the highest counts (9.4&times;106), Panyimur (2.2&times;106), Packwach (2.3&times;105) and Arua (9.6&times;104). Salmonella was absent in fish samples collected from three markets of Arua, Packwach and Panyimur apart from Nebbi market. &nbsp;E. coli counts were found to be &lt; 101 and fecal streptococci counts were relatively high in fish from Panyimur market (1.1&times;103). There was presence of B. cereus in all the samples ranging from 8&times;101 in Arua market to &lt;20 in Nebbi and Panyimur markets. The present study has revealed that most of the fish products sold in these markets had bacterial counts beyond the maximum tolerable limits recommended by Uganda National Bureau of Standards (UNBS). There is need to control storage temperature and also ensure proper cooking procedures in order to eliminate or reduce the microorganisms to acceptable levels. Key words: Alestes baremoze, salted fish, microbial quality, fish preservation.

Study on biogenic amines in various dry salted fish consumed in China

This study was carried out to investigate the biogenic amines (BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine (CAD) and putrescine (PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret (Pampus argenteus) (347.79 mg kg−1). Five of forty three samples exceeded the acceptable content of TYR (100 mg kg−1), and 23.26% of dried-salted fish contained high contents of biogenic amines (above 600 mg kg−1). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count (TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.

Molecular Analysis of Skin Bacterial Assemblages from Codfish and Pollock after Dry-Salted Fish Production

Dry-salted codfish and pollock are commercially important food products with a relatively long shelf life. To date, bacterial assemblages present in these products that are relevant for food safety have been monitored using only classical molecular and/or cultivation methods. The present study employed a rapid and accurate identification method involving PCR with denaturing gradient gel electrophoresis and pyrosequencing to characterize the bacterial assemblages in the skin of three closely related fishes: Gadus morhua, Gadus macrocephalus, and Theragra chalcogramma. This methodology can be crucial for timely identification of food spoilage, hazard analysis, and monitoring of critical control points during food production. Although all specimens were processed in the same factory, there were significant compositional differences in their skin bacterial communities. In general, the bacterial community was dominated by gram-negative species of the Gammaproteobacteria. Pyrosequencing yielded 90, 69, and 245 operational taxonomic units associated with G. morhua, G. macrocephalus, and T. chalcogramma, respectively. The most dominant operational taxonomic units were assigned in order to Pseudomonas sp., Serratia marcescens, Salinisphaera sp., and Psychrobacter pulmonis. Spoilage and pathogenic bacterial groups were detected in all the studied salted gadoid samples.

Cods for sale Do we know what we are buying?

AbstractThe Atlantic Cod Gadus morhua is fished in Northern Atlantic and Arctic waters. In Mexico cod is imported from Norway and the United States, and is traditionally eaten at Christmas and Easter. In Mexico City several stores sell dry-salted cod, but due to the high price of the imported Atlantic Cod, other fish species are sold. In this project we examined six samples of dried-salted fish from different stores and used DNA barcoding of the COI gene to corroborate the identity of the product sold as Atlantic Cod. Barcoding revealed that only two of the six samples (33%) were Atlantic cod, with two being Ling, one Alaska Pollock, and one Blue Shark. The high rate of mislabeling (67%) is a major concern. It is especially worrying that Blue Shark is being sold as Atlantic cod, since the Blue Shark is listed as a near-threatened species by the IUCN. We must be aware of the damages that overexploitation and uninformed consumption cause to cod and shark populations. There needs to be stricter policing of seafood product labeling in México.

Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting

The effect of wet and dry saltings on the physicochemical changes of tilapia (Oreochromis niloticus) muscle was investigated. Dry salting resulted in the higher rate of salt uptake into tilapia muscle facilitating the faster decrease in Aw (p<0.05). The pH of both dry and wet salted fish muscles tended to decrease throughout the salting time and the lower pH was found in dry salted fish (p<0.05). The increase in the protein content in the salting medium was found during wet salted tilapia production (p<0.05). The TCA-soluble peptide content tended to decrease with increasing the salting time in both salting methods (p<0.05), suggesting a leaching effect of the salting medium or the exudative loss occurred in salted tilapia. Wet salting caused the greater formation of metmyoglobin in tilapia muscle when compared to dry salting at all time points (p<0.05) and the content of metmyoglobin increased as salting time increased in both salting methods (p<0.05). A lowered metmyoglobin with a lowered redness index of dry salted tilapia muscle was found, indicating the continuous oxidation of metmyoglobin to other hypervalent derivatives and hence the discolouration of salted tilapia. Lipid hydrolysis and oxidation of tilapia meat occurred with varying degrees in both salting methods and these changes depended on salting time. Dry salting resulted in a higher oxidation of tilapia muscle lipid as indicated by the higher PV and TBARS throughout the salting period when compared with that of wet salting (p<0.05). In conclusion, the physicochemical changes of tilapia muscle during salting are governed by the salting method and the salting time applied.

Non‐ionic micellar electrokinetic chromatography with laser‐induced fluorescence: A new method tested with biogenic amines in brined and dry‐salted fish

A non-ionic micellar electrokinetic chromatography method coupled to laser-induced fluorescence detection was developed for the quantitative determination of biogenic amines. Complete resolution of six biogenic amines - FITC derivatives - was achieved in less than 10 min, employing 10 mM Brij 35 in 75 mM borate buffer and at pH 9.7 as the running electrolyte. Relative fluorescence intensities of biogenic amines enhanched considerably and separation time decreased considerably when Brij 35 was substituted for SDS in the same buffer. The detection limits of the method for biogenic amines were found between 0.416 and 1.26 nM. The precisions for the corrected peak areas were calculated as between 1.63 and 3.24 %RSD. The applicability of the method was demonstrated by analyzing biogenic amines in the processed, brined, and dry-salted fish samples. The method is simple and rapid, and widely applicable for the determination of biogenic amines in food samples.

乾燥によるスケトウダラ塩漬肉中の食塩とソルビトールの濃度増加が水分量と水分活性に及ぼす影響

Cured meat blocks containing 0.40 ?? 0.70M NaCl, 0.38 ?? 1.02M sorbitol and 0.38 ?? 0.68M NaCl mixed with 0.35 ?? 0.85M sorbitol were dehydrated at 15°C with 60% relative humidity. The concentrations of NaCl and sorbitol together with the moisture content and water activity of the meat were investigated as a function of dehydration time. The results were as follows; (1) The NaC1 and sorbitol concentrations in the cured meat remained in the same proportion during the dehydration process. (2) There was a negative correlation between the NaCl (and sorbitol) concentration in the meat and the moisture content of the same meat during the dehydration. (3) From this correlation, the apparent rate of dewatering ability with NaCl was tentatively calculated. (4) There was a positive correlation between the dewatering ability with NaCl and the relative proportion of sorbitol and NaCl in the meat which remained in a definite value during the dehydration process. (5) In the copresence of 1.0M NaCl, 0.5-1.5M sorbitol improved the rates of dewatering together with lowering water activity of the meat when submitted to dehydration. The results are applicable for regulating the quality of dry-salted fish products.

Defatting and desalting treatment of indonesian dried-salted fish: dietary effects on alpha-tocopherol and peroxide levels in the serum and liver of rats.

The main problem with dried-salted fish (DSF) products is lipid oxidation. PUFA of fish oil is very easily oxidized, and sodium chloride is known to be a pro-oxidant. Many researchers have found that the products of lipid oxidation had negative effects on a variety of species, so we evaluated the effect of a desalting and defatting treatment on the lipid oxidation of Indonesian DSF. The dietary effect of untreated DSF, defatted DSF and desalted DSF on diarrhea, on the internal organs, on hepatic, serum, and urinary lipid peroxidation, and on hepatic and serum alpha-tocopherol were evaluated by using rats. The defatting treatment had a significant effect (p < 0.01) on reducing the lipid oxidation variables of the DSF sample and on protecting the rats from diarrhea. Compared with the rats in the casein group, these in the untreated DSF group had significantly higher values (p < 0.05) for hepatic, serum and urinary lipid peroxidation, but significantly lower values for hepatic and serum alpha-tocopherol. No significant differences were observed between the rats fed with casein and defatted DSF.