Comparative Study on Organoleptic, Microbiological and Chemical Qualities of Dried Fish, Goldstripe Sardinella(Sardinella Gibbosa) with Low Salt Levels and Spices

Nuwanthi, S.G.L.I.; Madage, S. S. K.; Hewajulige, I.G.N.; Wijesekera, R.G.S.

doi:10.1016/j.profoo.2016.02.072

Cited by 21 publications

(7 citation statements)

References 2 publications

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“…The study results are in agreement with other studies reporting high TVCs in salted sun-dried fish products (Nagwekar et al, 2017;Saritha et al, 2012;Sulieman and Mustafa, 2012). Also, MC values found in the current study were lower than the ones reported for different salted dried fish (Nuwanthi et al, 2016), but they were in agreement with the studies reported by Majumdar et al (2017). The A w values in this study were lower than 0.8 described by Koral et al (2013), and 0.77 reported by Lin et al (2012); irrespective of the season of sampling, however, they were higher than 0.5 reported by Geetha et al (2014).…”

Section: Resultssupporting

confidence: 88%

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Baniga¹,

Dalsgaard²,

Kusiluka³

et al. 2019

Afr. J. Microbiol. Res.

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This study was conducted to investigate the microbial and physico-chemical qualities of salted sundried Nile perch (Lates niloticus) products and frozen fish from various storage facilities in Mwanza, Tanzania. The bacterial flora, moisture contents (MCs), and water activity (A w ) were investigated using standard methods. A total of 120 samples were collected for microbiological analysis with 90 of the samples additionally analysed for MC and A w . Findings showed that the mean total viable counts (TVCs) in salted sun-dried products sampled during rainy season was 4.5 log cfu/g in fish heads with MCs of 38.0% and A w of 0.682. This was significantly higher (P<0.05) than what was recorded during the dry season with mean TVCs of 3.0 log cfu/g at MCs of 24.6% and A w of 0.625. Fish chests had TVCs of 3.3 log cfu/g and MCs of 27.6% and A w of 0.659 in rainy season with no significant seasonal difference (P>0.05). Fish belly flaps had TVCs of 3.3 log cfu/g at 26.4% MCs and 0.669 A w in rainy season which were comparable (P>0.05) to those dried in the dry season. The microbial species recovered were Staphylococcus spp., Enterobacter spp., Psychrobacter spp., and Bacillus spp. Neither Escherichia coli nor extended-spectrum beta-lactamase producing Enterobacteriaceae were detected. Frozen Nile perch had TVCs of 5.7 log cfu/g on skin, 5.4 log cfu/g in gills and 2.9 log cfu/g in flesh and were within acceptable limit set by Tanzanian standards. These results reveal that dried Nile perch products are generally safe for human consumption; however, the recovered bacteria indicate a need of implementing hygienic procedures during processing of products for improved quality and safety.

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Section: Resultssupporting

confidence: 88%

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Baniga¹,

Dalsgaard²,

Kusiluka³

et al. 2019

Afr. J. Microbiol. Res.

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“…Oceanic fish sun dried in sea breeze preserves and generates unique savory and salty (up to 17% salt content) [70] taste of dry fish, an affordable protein source with a long shelf life. The "Maldive fish" is a special form of dried fish preparation having a long shelf life and processed by cooking, drying, and smoking, mostly the deboned flesh of Scromboidiae species.…”

Section: Fishmentioning

confidence: 99%

Indigenous and traditional foods of Sri Lanka

Mihiranie

Jayasinghe

et al. 2020

J. Ethn. Food

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Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders, and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific analysis when possible.

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“…In hot, humid environments, fresh seafoods quickly spoil and drying and salting are effective ways to keep seafood edible for longer periods. These storage methods are aimed at reducing water activity to inhibit growth of spoilage microorganisms and inactivate autolytic enzymes [ 1 , 2 ]. Special desirable flavors are produced during the curing and drying process [ 3 , 4 ], making salted and dried seafood products popular for many consumers.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Quantification of Aflatoxin B1, T-2 Toxin, Ochratoxin A and Deoxynivalenol in Dried Seafood Products by LC-MS/MS

Deng

Wang

Deng

et al. 2020

Toxins

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Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound for 60 min at 20 °C and cleaned up by defatting with n-hexane. The sample matrix affected the linearity of detection (R2 ≥ 0.9974). The limit of detection (LOD) and limit of quantification (LOQ) in dried seafood products varied from 0.1 to 2.0 µg·kg−1 and 0.3 to 5.0 µg·kg−1, respectively. The method was validated by spiking samples with specific mycotoxin levels, and the recoveries, intra-relative standard deviation (RSDs) and inter-RSDs ranged between 72.2–98.4%, 2.8–10.6%, and 5.5–15.4%, respectively. This method was used to analyze 40 dried seafood products purchased from the Zhanjiang seafood market. Results of this product sampling showed that while no DON was detected, AFB1, T-2 and OTA were detected in 30.8%, 17.5% and 33.3% of the samples, respectively. AFB1, T-2 and OTA concentrations varied at 0.58–0.89, 0.55–1.34 and 0.36–1.51 µg·kg−1, respectively. Relatively high frequency of contamination and the presence of AFB1, OTA and T-2 residues indicate the need to monitor mycotoxins in dried seafood products.

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Comparative Study on Organoleptic, Microbiological and Chemical Qualities of Dried Fish, Goldstripe Sardinella(Sardinella Gibbosa) with Low Salt Levels and Spices

Cited by 21 publications

References 2 publications

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Indigenous and traditional foods of Sri Lanka

Simultaneous Quantification of Aflatoxin B1, T-2 Toxin, Ochratoxin A and Deoxynivalenol in Dried Seafood Products by LC-MS/MS

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