Salted Fish Research Articles

The Impact of Drying and Salting on the Fish Resilience and Quality

Drying fish is one way of preserving fish by reducing the water content of fish so that the activity of microorganisms can be reduced. Preservation by drying is intended to extend the shelf life of fish. Many fish species have used the drying method for a long time. This study aimed to analyze the effect of drying on salted and unsalted fish to test the resistance and quality of fish. Making salted fish is the simplest preservation with low cost. The characteristics of fish that have a neutral pH, soft texture, and high nutritional content make fish a good medium for bacterial growth. Most Indonesian people manage fish to overcome the damage, including those processed into salted fish. Salted fish is one form of traditional fish processed products with drying and salting technology. Based on the study's results, it was concluded that salted fish that was dried for more than 12 hours of heating in the sun produced products that were acceptable to consumers, while drying under 8 hours produced products that consumers did not accept. There is a need for further testing on the shelf life and the need for the use of hygienic packaging. Based on the analysis, the concentration of salt and time of salting did not significantly affect the texture and aroma.

GAMBARAN PENGETAHUAN PEDAGANG DALAM PENGGUNAAN FORMALIN PADA IKAN ASIN DI PASAR TRADISIONAL KEDUNGPRAHU

Introduction: Formalin is a type of food additive that is not permitted, the use of formalin as a food additive is increasingly prevalent among the community, especially in salted fish. Ingestion of formalin in small amounts is harmful to the body because after contact it can damage body cells. The Kedungprahu traditional market has never been inspected for food safety, especially formalin. The purpose of this study was to describe the knowledge of traders in the use of formalin in salted fish in the Kedungprahu traditional market. Methods: This type of research is descriptive using a qualitative analysis approach. The population in this study were 5 salted fish traders, the samples were 5 traders and 14 salted fish, formalin examination of salted fish was carried out qualitatively with the colorimetric method using "Test Kit". Results: The level of knowledge of salted fish traders in the Kedungprahu traditional market is 20% less and the salted fish sold there are 2 types of salted fish identified as positive for formalin. Conclusion: There are still salted fish traders in the Kedungprahu traditional market who do not know the characteristics of salted fish that contain formalin, therefore it is necessary to increase the knowledge of traders regarding the dangers of using formalin in food.Keywords: Knowledge, Formalin, Salted fish

Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China

Histamine-forming bacteria (HFB) were isolated from the 70 salted fish samples bought from town markets of Guangdong Province of south China. In addition, the histamine-forming ability of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fish pickled overnight. They were identified as six bacteria species: Vibrio alginolyticus, Vibrio rumoiensis, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis, and Morganella morganii. The rate of confirmation of V. alginolyticus was highest (23 of 31), exceeding 200 mg/kg histamine. In particular, M. morganii produced a histamine amount that exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, five bacteria species of HFB were isolated from 34 dried salted fish. Among them, S. saprophyticus was dominant in the dried salted fish but produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fish formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight.

ANALISIS KANDUNGAN FORMALIN PADA IKAN ASIN KEPALA BATU YANG BERADA DI PASAR TRADISIONAL KOTA JAMBI

Formalin or formaldehyde belongs to a group of strong disinfectant compounds that are often used as a corpse preservative. Formalin is also often used as a preservative and food additive. The use of Formalin in foodstuffs should not exist because it can endanger the health of the body, where formaldehyde can cause gastric irritation and is carcinogenic. Salted fish is one of the processed fish products that are in great demand by the people of Jambi. This type of preparation has good durability with natural processes, but there are cases where formalin is used as a preservative. This study aims to determine the content of formalin in salted fish found in the Jambi City Traditional Market. This research was conducted descriptively where samples were taken randomly from several markets in Jambi City, Indonesia. The data were analyzed qualitatively to determine the physical characteristics of salted fish. In addition, quantitative analysis was also carried out to determine the level of formalin present in salted fish using a UV-Vis spectrophotometer at a wavelength of 520 nm. Based on the results obtained from 25 samples of Salted Fish Head Stone analyzed, taken from traditional markets namely Market A, Market B, Market C, Market D and Market E, the levels of formalin obtained in each market vary with the highest value in the Mama market. Overall, samples of salted fish of the type of stone head circulating in the traditional markets of Jambi City contain formaldehyde.

STUDY OF THE SOCIO-ECONOMIC IMPORTANCE AND ARTISANAL TECHNOLOGY OF FERMENTED AND SALTED FISH (LANHOUIN) PRODUCED AND SOLD IN LOME

To study the socio-economic importance and technology of fermented and salted fish produced and sold in Lome, a survey was conducted. The sampling method was exhaustive. The questionnaires administered to the 13 producers and 14 sellers covered their socio-demographic characteristics, their knowledge of Good Hygiene and Manufacturing Practices, the lanhouin process and the economic importance of their activities. The production and marketing of lanhouin in Lomearenational activities that are carried out entirely by women. Their age varies from 30 to over 60 years and their experience in the sector is from 1 to 60 years. The majority have not been educated. All of them have not received any training in good hygiene and manufacturing practices. The fish species most commonly used in the production of lanhouin are Pseudotholithus senegalensis and Decadacttylus galeides. The production flowchart includes the following key steps: maturation, salting, fermentation. These steps are completely uncontrolled. In addition, the washing of the fish is done with water from uncovered wells. Fermentation is spontaneous and takes place in plastic or cement jars. Finally, drying after fermentation is not practiced. These conditions would constitute critical points for microbial and toxicological contamination. In economic terms, the production or sale of Lome lanhouin has an individual monthly turnover of 1,200,000 CFA francs (about $600) for more than 92% of them. These results show the contribution of the Lanhouin sector produced and sold in Lome to womens autonomy. They also reveal the need to control its artisanal manufacturing process.

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

In this study, Pangasius was evaluated as a candidate species for hot smoked ready-to-eat product, and its quality and shelf life were assessed during refrigerated storage under vacuum packing. Initially, smoking conditions were optimized based on analysis of water-phase salt and sensory scores. The optimized conditions were dipping fillets in 20% brine solution for 60 min, pre-drying at 50°C for 30 min, and smoking at 80°C for 3 h. The optimized vacuum-packed smoked and nonsmoked fillets were analyzed for proximate, biochemical and instrumental, amino acid, and fatty acid degradation, microbiological, and sensory parameters at refrigerated temperature (4 ± 1°C). Benzopyrene content was analyzed for optimized salted smoked fish in comparison with salted nonsmoked fish. The major changes observed in total volatile base nitrogen, total viable count, and sensory scores on the 49th and 63rd day of storage were 41.86 and 35.89 mg N/100 g, 7.21 and 6.54 log CFU/g, and 4.83 and 5.88 for nonsmoked and smoked Pangasius, respectively. During storage, the saturated fatty acids in both smoked and nonsmoked samples increased and unsaturated fatty acids values decreased, which might be due to lipid oxidation. Sensorily, salted nonsmoked (control) and salted-smoked fillets were acceptable for 35 and 63 days. Novelty impact statement Though Pangasius has good demand in the international market, Pangasius cultured in India is having low demand and the production cost is more than the selling price. Hot smoking can be an alternative method of preservation to increase the utilization of Pangasius and create demand in the international market. Smoked fishery products are a delicacy in many countries, especially hot smoked products prepared from salmon, trout, whitefish are being exported to many countries. Pangasius being a major export item from Asian countries can be used as an alternate species for hot smoked products.

The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin

Salted fish is one of the side dishes that are in great demand by the people of Indonesia. This study aims to analyze the effectiveness of the use of direct sunlight on the drying process of salted fish without formalin. The method used in this research is the experimental method. Where this data collection uses various types of fish to be used as salted fish and there are also some fish that are not salted. The types of fish used in this study were river fish, tilapia, singkek fish, and marine fish. The process of making this salted fish lasts 3-5 days. It depends on the type of fish used and the weather or sunlight during the drying process. The drying process of salted fish that is applied is using direct sunlight or traditionally and does not use chemicals or formalin. The results obtained during drying, fish that do not use salt easily spoil quickly and cannot last long. The smell of unsalted fish is more pungent and the color of the fish also changes. While the fish that is given salt does not smell bad, the color of the fish also does not change.

Dry Fish Market Condition and Socio-economic Status of Dry Fish Retailer: A Survey Study in Noakhali, Bangladesh

Background: Fish drying is very common in the entire coastal areas of Bangladesh and these dried fishes have demand both in domestic and international market though the people involved early in the production chain (fishing and drying) add relatively more value and make little profit. Present investigation gives an idea about the scenario of the dried fish market and livelihood pattern of dry fish seller in the Noakhali region, an important coastal region in southern part of Bangladesh.
 Methodology: Twenty five retails shops from 12 markets under five upazilla of Noakhali district were surveyed for the study.
 Results: Nineteen species of dried fish and 7 types of semi-fermented and salted fish were found in the dried fish market of study area. Most demanded species of dried fish were Harpadon nehereus (Hamilton, 1822), Trichiurus lepturus, Coilia dussumieri,and Apocryptes bato. Peak marketing season of dried fish was rainy season. The market share of freshwater fishes was found 79% and marine water fishes 21%. Average 40% of the retailer completed only the primary level of education. Forty eight percent retailer earn 200-500BDT, 44% earn 500-1000BDT and 8% earn more than 1000BDT daily. Only 4 dried fish retailers have alternative sources of income and 21 have no alternative sources of income. Three types of marketing channels were found in the dried fish market of Noakhali.
 Conclusion: Several constraints were found in the dried fish market of Noakhali such as rapid damage of dry fishes, high transaction costs, lack of marketing infrastructure, transportation and storage facilities, etc.

Canlı balık transferi süresince kullanılan seramik topların alabalık refahı üzerine etkisi

The effects of ceramic balls on live transfer conditions of rainbow trout (Oncorhynchus mykiss, (Walbaum,1792)) were determined by examining ammonia, pH, dissolved oxygen, and temperature of water and gill histology of fish. Salt addition and various pH levels of water were also studied for comparison. The study was designed two different pH levels (high 7.98±0.2 and low 6.01±0.1), salt (6g/L), and ceramic ball (10g/l) addition and fish stock density to be 62.3 kg/m3. The trial tanks were mounted on a vehicle to represent actual transport conditions. Fish were sampled every hour for gill histology. As a results, the lowest ammonia value was determined as 1.98 mg/L in the ceramic ball. The highest ammonia value in the high pH group was 2.83 mg/l. When the gill tissues of the fish were examined, the significant differences observed were oedema and epithelial lifting in the control and high pH groups. Hyperplasia, epithelial lifting, and multiple deformations were observed in all the experimental groups except the ceramic ball group. This study showed that based on the histological results of the gills and the stability of the pH levels of the water and the effect on the reduction of the ammonia value of the water, that the ceramic balls are particularly useful for the transport of live fish.

Descent of the Human: Racialized Animality, Queer Intimacy, and Evolutionary Theory in Larissa Lai’s Salt Fish Girl

Descent of the Human: Racialized Animality, Queer Intimacy, and Evolutionary Theory in Larissa Lai’s Salt Fish Girl

The Impact of Using Salt on Drying Rate of Fish

Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

AbstractThe consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF‐dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food‐borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

Hybrid solar fish dryers as a solution for improving the quality of fisheries products to support green technology during the pandemic COVID-19

The fishing communities in Sungai Rasau village, South Kalimantan, Indonesia, have several joint business groups that mostly process their fish catch into salted fish products and shrimp paste for sale in the market. The fish drying technique still uses traditional methods that rely on sunny weather, this is not effective because the weather is difficult to predict due to climate change globally. This means that high rainfall affects fish drying production activities. If left unchecked, this certainly results in a decrease in the quantity and quality of salted fish production and affects their income and welfare. To maintain and improve the quality of raw materials for fisheries production, the solution is the use of appropriate technology, namely making salted fish processing equipment or dryers that are energy efficient and not influenced by weather factors such as rain. Using this tool can improve the quality and quantity of production. The form of activity methods carried out includes (1) coordination with related parties to foster local fishing groups; (2) identifying problems and determining solutions; (3) solar fish dryer design; (4) making efficient technology fish dryers that effectively and efficiently utilize solar energy. At the time of implementation of the dryer, the measurement of water content using TDS obtained results that the water content of mackerel has been reduced to about 10%

Salted fish and processed foods intake and nasopharyngeal carcinoma risk: a dose-response meta-analysis of observational studies.

This study aims to analyze whether the consumption of salted fish and processed foods increases the risk of nasopharyngeal carcinoma by analyzing the relevant case-control or cohort design. Major databases such as PubMed, ScienceDirect, Embase and Cochrane Library were searched to conduct related studies. In addition, Newcastle-Ottawa scale was employed for assessing the quality of articles. Random-effect model was utilized for meta-analysis. Total relative risk (RR) and 95% confidence interval (95% CI) were calculated. Dose response showed a consistent linear relationship between the intake of salted fish and processed foods and the risk of nasopharyngeal carcinoma. In salted fish, the summary RR was 1.23 (1.04-1.47) for low intake and 1.45 (1.19-1.76) for high intake. For processed meat, low intake was 1.33 (1.09-1.62) and high intake was 1.65 (1.35-2.02). Low intake of processed vegetables was 1.28 (1.05-1.55) and high intake was 1.45 (1.17 -1.79) for high intake. Significant heterogeneity existed in all data but decreased in some subgroups after subgroup analysis. Salted fish and processed foods are risk factors for increasing nasopharyngeal carcinoma, but they have different risk characteristics due to different intakes, different stages, and different types.

Analysis of Consumer Preferences in Selecting Processed Fish Products (Case Study in Bendungan Hilir Market, Central Jakarta, Indonesia)

At the moment, there has been minimal research on consumer preferences for purchasing processed fish products, with this study aiming to discover how consumer behavior affects the purchasing decision towards processed fish products. The purpose of this study is to examine processed fish products that are popular among Jakarta Indonesia consumers, as well as the factors that influence their purchasing decisions at Bendungan Hilir Market in Central Jakarta. the study used the method of descriptive analysis by observing Packaging color, type of packaging, product color, taste, and price. Validity and reliability tests were performed on the questionnaire. The characteristics of respondents and consumer behavior were analyzed descriptively, while the preferences of processed fish products, such as fish balls, jambal salted fish, shredded fish, fish nuggets, fish cake, and attributes in processed fish products that consumers will consider when purchasing processed fish products, were analyzed using Chi-Square. According to the findings, the processed fish product that became the consumer's favorite at the Bendungan Hilir Market was fish cake. Many of the factors that influenced the purchasing decision included the color of the white packaging, the color of the natural product, and the type of plastic packaging, but the most important factor in selecting products for fish balls, jambal salted fish, shredded fish, fish nuggets, and fish cake was the original taste. Fish balls and fish cake are priced between Rp. 15,000 and Rp. 20,000, while jambal salted fish, shredded fish, and fish nuggets are priced above Rp. 20,000.

Bisnis ikan asin dan dampaknya terhadap kesejahteraan masyarakat Sungai Pauh Langsa Barat

The salted fish business is one of the businesses located in Gampong Sungai Pauh, West Langsa District, Langsa City. This study aims to determine the income and welfare of salted fish processing workers in Gampong Sungai Pauh, West Langsa District. This research is a field research with descriptive qualitative methods. The sample consisted of 15 people. Sources of data used are primary and secondary data obtained by data collection methods through observation, interviews, and documentation.With the salted fish processing, salted fish processing workers' income has increased slightly, so that the life of salted fish processing workers is helped economically, such as being able to eat three times a day, buying clothes even once a year. Salted fish processing workers can be categorized as not prosperous, but economically, salted fish processing workers are greatly helped, if before working in salted fish processing, salted fish processing workers can only eat once a day but after working in salted fish processing, salted fish processing workers can eat. three times a day, buy at least one set of clothes, repair the damaged walls of the house.

Effective Antibiotics Against Pathogenic BacteriaIsolated From Herring and Fesikh’s Salted Fish Widely Consumed During the National Egyptian Day of Sham El-Nessim

Effective Antibiotics Against Pathogenic BacteriaIsolated From Herring and Fesikh’s Salted Fish Widely Consumed During the National Egyptian Day of Sham El-Nessim

Assortment and Quality of Salted Fish Products

Assortment and Quality of Salted Fish Products

Identification of Needs for Increasing the Selling Value of Salted Fish in Kali Baru

<p><em>Salted fish is one important product resulting from the process of catching fish. It is mostly produced by residents who live close to the sea. Besides being sold in large quantities to collectors, salted fish can also be sold independently by salted fish producers. This activity aims to identify the needs of salted fish producers in Kali Baru, Cilincing, North Jakarta, for increasing the selling value of salted fish. This is important so that salted fish producers receive better compensation for the salted fish produced. A community service team from Universitas Bunda Mulia carried out field observations to identify needs of producer partners. The team observed that partners needed more “irik” bamboo mats, especially when fish arrive in large quantities, so that fish could be dried in one batch. Additionally, for the boiling process of small fish, partners need “laha” baskets to support the optimization of the process. To increase the selling value of salted fish, partners need educational counseling support for making labels and packaging for their products. They could also benefit from counseling on how to sell salted fish online, especially in an online marketplace. After identification of the needs of salted fish producer partners, continued community service is planned to address these needs.</em></p>

Digital marketing to increase sales of salted fish products in Muara Badak Ilir village, Kutai Kartanegara

The development of information technology has grown rapidly and has an impact on society in supporting various large and small-scale business activities. Digital Marketing is one of the means to sell that can help increase product sales compared to conventional sales. This community service aims to provide training and assistance to members of the Rukun Nelayan Toko Lima, Muara Badak Ilir Village, Kutai Kartanegara Regency in marketing tembang and anchovy salted fFish products as regional superior products. This program was carried out through a Focus Group Discussion (FGD) to explore problems in product marketing as well as training and assistance in website management, design and marketing of tembang and anchovy salted fish products. The results of the program show that members of the Rukun Nelayan Toko Lima can skillfully manage marketing through digital marketing and website.