1
|
Farag MA, Zain AE, Hariri ML, Aaasar R, Khalifa I, Elmetwally F. Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using
HACCP
system. J Food Saf 2022. [DOI: 10.1111/jfs.12973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department College of Pharmacy, Cairo University Cairo Egypt
| | - Aya Ehab Zain
- Chemistry Department School of Sciences & Engineering, The American University in Cairo New Cairo Egypt
| | - Mohamad Louai Hariri
- Chemistry Department School of Sciences & Engineering, The American University in Cairo New Cairo Egypt
| | - Reem Aaasar
- Chemistry Department School of Sciences & Engineering, The American University in Cairo New Cairo Egypt
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture, Benha University Qaliuobia Egypt
| | - Farah Elmetwally
- Chemistry Department School of Sciences & Engineering, The American University in Cairo New Cairo Egypt
| |
Collapse
|
2
|
Microbial Characterization of Yellow Curing Process of Codfish. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6072731. [PMID: 34778447 PMCID: PMC8580665 DOI: 10.1155/2021/6072731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 09/28/2021] [Accepted: 10/08/2021] [Indexed: 11/25/2022]
Abstract
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 steps where the product has a higher salt concentration; thus, it could be particularly useful as an indicator to control the industrially yellow curing process and could have an important role in the development of the final characteristics of this product.
Collapse
|
4
|
Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4457-4464. [PMID: 26841340 DOI: 10.1002/jsfa.7657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Revised: 01/27/2016] [Accepted: 01/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this study was to analyse the influence of desalting temperature, fish thickness and desalting time on the mass transfer kinetics during the cod desalting process by physico-chemical analyses. RESULTS Both water uptake and salt loss increased with increasing temperature (15 °C > 10 °C > 5 °C) up to 24 h in 'thicker' pieces. The equilibrium achievement was faster in 'thinner' pieces and also with increasing temperature. Longer desalting times at 10 °C can be a good practice to be used during cod desalting at an industrial scale in order to obtain commercial products with higher yields. The faster mass transfer during desalting of 'thinner' pieces appears to follow three periods as a result of diffusion of the components (water, NaCl, and soluble proteins) because of the concentration differences, and pressure gradients due to expansion/shrinkage of the protein matrix, which is dependent on the NaCl content. The refractive index can be used by industry as an indirect measurement to determine the moment at which the 'thicker' samples are near the Z(NaCl) = Y(NaCl) equilibrium. CONCLUSION Optimum combinations between the process variables analysed are essential in order to speed up the mass transfer kinetics during cod desalting at an industrial scale. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601, Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601, Coimbra, Portugal
| |
Collapse
|
5
|
Oliveira H, Gonçalves A, Pedro S, Nunes ML, Vaz-Pires P, Costa R. Quality Changes During Salt-Curing of Cod ( Gadus morhua) at Different Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.994153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Slavin M, Dong M, Gewa C. Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13218] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Margaret Slavin
- Department of Nutrition and Food Studies; College of Health and Human Services; George Mason University; Fairfax VA 22030 USA
| | - Mengyi Dong
- Department of Nutrition and Food Studies; College of Health and Human Services; George Mason University; Fairfax VA 22030 USA
| | - Constance Gewa
- Department of Nutrition and Food Studies; College of Health and Human Services; George Mason University; Fairfax VA 22030 USA
| |
Collapse
|
7
|
Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
8
|
Zhang L, Luo Y, Hu S, Shen H. Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.621047] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|