Microbial Characterization of Yellow Curing Process of Codfish
Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional...
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2021
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ftdoajarticles:oai:doaj.org/article:e7e3572650994d0d99afadccd7c8ee42 2023-05-15T16:52:25+02:00 Microbial Characterization of Yellow Curing Process of Codfish Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro 2021-01-01T00:00:00Z https://doi.org/10.1155/2021/6072731 https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42 EN eng Hindawi Limited http://dx.doi.org/10.1155/2021/6072731 https://doaj.org/toc/2314-5765 2314-5765 doi:10.1155/2021/6072731 https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42 International Journal of Food Science, Vol 2021 (2021) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 article 2021 ftdoajarticles https://doi.org/10.1155/2021/6072731 2022-12-31T09:14:24Z Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional groups of bacteria involved in this process and relate them with physicochemical properties of the product. A total of 28 codfish from Iceland were supplied by two local companies. Seven stages of the curing process were analyzed. From each of these seven stages, four fish samples were collected to carry out the microbial and physicochemical analyses (moisture, salt content, pH, total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N)). Bacteria counts were performed using the MPN method and adequate culture media for aerobic, proteolytic, sulphite-reducing, biogenic amine, and trimethylamine-producing and ammonifying bacteria. Strains isolated from the highest dilutions with microbial growth were used to characterize the predominant bacteria. The results showed that total aerobic counts increased from 3.9 log MPN/g in raw salted codfish to 5.9 log MPN/g in the final. Proteolytic, ammonifying, and trimethylamine bacteria producers also increased to 8, 7.5, and 6.5 log MPN/g, respectively. The salt content decreases (from 17% until 8%) and moisture increases (53% until 67%) during the salted-raw-codfish soaking, favoring sulphite-reducing and biogenic amine-producing species, confirming that desalting enhances potential spoilers. The subsequent drying step benefits proteolytic, ammonifying, and trimethylamine-producing bacteria, with a corresponding non-protein-nitrogen content (TVB-N and TMA-N) increase. The dominant bacteria during yellow curing belong to the genera Staphylococcus, Psychrobacter, Pseudomonas, and Alcaligenes with a clear positive correlation between the content of Staphylococcus and Psychrobacter and TVB-N and TMA-N concentration. Staphylococcus spp. are the dominant bacteria in the ... Article in Journal/Newspaper Iceland Directory of Open Access Journals: DOAJ Articles International Journal of Food Science 2021 1 8 |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English |
topic |
Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
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Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro Microbial Characterization of Yellow Curing Process of Codfish |
topic_facet |
Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
description |
Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional groups of bacteria involved in this process and relate them with physicochemical properties of the product. A total of 28 codfish from Iceland were supplied by two local companies. Seven stages of the curing process were analyzed. From each of these seven stages, four fish samples were collected to carry out the microbial and physicochemical analyses (moisture, salt content, pH, total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N)). Bacteria counts were performed using the MPN method and adequate culture media for aerobic, proteolytic, sulphite-reducing, biogenic amine, and trimethylamine-producing and ammonifying bacteria. Strains isolated from the highest dilutions with microbial growth were used to characterize the predominant bacteria. The results showed that total aerobic counts increased from 3.9 log MPN/g in raw salted codfish to 5.9 log MPN/g in the final. Proteolytic, ammonifying, and trimethylamine bacteria producers also increased to 8, 7.5, and 6.5 log MPN/g, respectively. The salt content decreases (from 17% until 8%) and moisture increases (53% until 67%) during the salted-raw-codfish soaking, favoring sulphite-reducing and biogenic amine-producing species, confirming that desalting enhances potential spoilers. The subsequent drying step benefits proteolytic, ammonifying, and trimethylamine-producing bacteria, with a corresponding non-protein-nitrogen content (TVB-N and TMA-N) increase. The dominant bacteria during yellow curing belong to the genera Staphylococcus, Psychrobacter, Pseudomonas, and Alcaligenes with a clear positive correlation between the content of Staphylococcus and Psychrobacter and TVB-N and TMA-N concentration. Staphylococcus spp. are the dominant bacteria in the ... |
format |
Article in Journal/Newspaper |
author |
Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro |
author_facet |
Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro |
author_sort |
Susana Dias |
title |
Microbial Characterization of Yellow Curing Process of Codfish |
title_short |
Microbial Characterization of Yellow Curing Process of Codfish |
title_full |
Microbial Characterization of Yellow Curing Process of Codfish |
title_fullStr |
Microbial Characterization of Yellow Curing Process of Codfish |
title_full_unstemmed |
Microbial Characterization of Yellow Curing Process of Codfish |
title_sort |
microbial characterization of yellow curing process of codfish |
publisher |
Hindawi Limited |
publishDate |
2021 |
url |
https://doi.org/10.1155/2021/6072731 https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42 |
genre |
Iceland |
genre_facet |
Iceland |
op_source |
International Journal of Food Science, Vol 2021 (2021) |
op_relation |
http://dx.doi.org/10.1155/2021/6072731 https://doaj.org/toc/2314-5765 2314-5765 doi:10.1155/2021/6072731 https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42 |
op_doi |
https://doi.org/10.1155/2021/6072731 |
container_title |
International Journal of Food Science |
container_volume |
2021 |
container_start_page |
1 |
op_container_end_page |
8 |
_version_ |
1766042647748673536 |