Comparative Evaluations to Enhance Chemical and Microbial Quality of Salted Grey Mullet Fish

Abstract

Salted fish preparations are popular and widely eaten across the world. Salting is a preservation strategy to enhance shelf life by decreasing water activity in fish muscles. Salted fish demand increases with less regard for preservation characteristics, and novel strategies are required for healthy production. Lysozyme, EDTA, their mixture, and black cumin oil nanoemulsion (BCN) were used for dipping treatments to make preservative films before salting. A medium-sized mullet were classified into six groups: fresh, commercial salted mullet, and four treatments. Stored salted mullet groups were evaluated for chemical composition changes, lipid profile changes, nitrogen profile changes, and microbial contamination. The results were reflected by nonsignificant changes in protein content (21.08 ± 1.05%) of the BCN compared to the fresh (22.41 ± 1.41%), with the lowest salt penetration to the flesh (11.11 ± 0.74%). The lowest value recorded was the BCN for the pH (5.53 ± 0.06) and water activity (0.447 ± 0.019). The changes in lipid profile compared to the fresh were very low, which does not happen in a commercial salted sample. The changes in total volatile and non-protein nitrogen represented very low for the BCN compared to the commercial salted one. Coliform, E. coli, Staphylococcus aureus, Salmonella, and Clostridium were not detected in the BCN salted mullet. The overall acceptability for the BCN mullet was the best in the test panel list evaluation, followed by the mixture treatment. This research indicated that the BCN treatment before mullet fish salting was optimal, with greater food safety properties and no consumer acceptance alterations.

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…It is worth noting that the disparity in osmotic pressure increases with higher salt concentrations, thereby accelerating the intracellular water loss (Martuscelli et al, 2017). Simultaneously, insufficient salt content hinders the attainment of antibacterial and antiseptic effects, resulting in bacterial growth and subsequent meat decomposition, ultimately leading to water loss (Khalifah et al, 2022).…”

“…It is worth noting that the disparity in osmotic pressure increases with higher salt concentrations, thereby accelerating the intracellular water loss (Martuscelli et al ., 2017). Simultaneously, insufficient salt content hinders the attainment of antibacterial and antiseptic effects, resulting in bacterial growth and subsequent meat decomposition, ultimately leading to water loss (Khalifah et al ., 2022). Hence, the implementation of effective salt management and the careful selection of optimal salt solution concentrations during meat processing can effectively mitigate water loss in meat products.…”

Instant broth powder of mutiara catfish (Clarias gariepinus) using the spray drying method as a natural flavor enhancer

“…The data shown in Table 3 shows that the formula four (F4) broth product complies with SNI standards. The determination of the water content in the instant Mutiara catfish broth powder sample was to find out the limit or maximum range of water content in the sample as the water content affects the purity or product resistance to contaminants (Joesidawati et al 2022;Khalifah et al 2022;Buwono et al 2022). The water content in the sample was 4.6%.…”

The pretreatment method in marine organisms and sediment for microplastics analysis by FTIR using “Cylindrical microplastics fractionator”

“…The ability to remove OM was evaluated using two organic materials (flathead gray mullet Mugil cephalus [7] as an animal sample and common reed Phragmites communis [8] as a plant sample) to quantify the removal rate of lipids, proteins, and carbohydrates. Each test sample was ground in a mortar before being used.…”