Bacterial composition associated with different traditions of salted and dried fish across countries

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

“…The relative content of photobacterium was the highest when it was pickled at 3 % salt concentration for 24 h, and at the same time, when it was cured at 6 % salt concentration, the relative content was the least. Bahrndorff et al (2022) conducted a comparative analysis on microorganisms in traditional salted and dried fish from various countries, revealing that Photobacterium, Psychrobacteria, Vibrio, and Pseudomonas were the predominant bacterial groups present in these samples. These findings align with our own results.…”

Chemical and Microbiological Characteristics of Sei-Pindang Tuna Fish

“…TVB (Total Volatile Base) is one of the parameters used to measure the freshness level of smoked fish (Bahrndorff et al, 2022) (Daeng et al, 2016) (Rahmi et al,2021) The higher the TVB level in smoked fish, the lower the quality and freshness (Wally et al, 2015). The TVB-N value of smoked fish products should be less than 100 mgN/100 g (Palawe et al, 2020).…”

“…The smoking process is a fish preservation technique by reducing water activity (aw) so that microbial growth can be inhibited (Bahrndorff. Et al., 2022) The higher the water content in fish products, the higher the number of microorganisms that can grow (Daeng et al, 2016) (Rahmi et al, 2021).…”