Microbiological, chemical and nutritional quality and safety of salted cured fishery products from traditional dry fish p

Abstract

Dry fish production has traditionally been practiced in the Sultanate of Oman since time immemorial and it is a thriving artisanal industry. Current production practices are very traditional lacking basic infrastructure facilities and result in products with compromised quality. This study was carried out to find the microbiological, chemical and nutritional quality of dry fish products produced in the traditional dry fish processing plants in Oman. This is the first comprehensive report of biological and chemical hazards present in Omani Dry fish products. The results showed that some of the dry fish products contained coliforms and enteric bacteria at levels beyond the permitted levels indicating the need to improve the processing hygiene standards at the plants. Hazardous pathogens such as Salmonella were not detected in the dry fish products. Most of the tested products showed levels of mercury, lead, and cadmium within the regulatory limits. In general, the dry fish products are safe for human consumption. Moreover, the dry fish products are highly nutritious with very high protein and fat contents. The findings of this study provide a baseline data for the quality and safety of dry fish products produced in Oman and provide opportunities for further quality improvement.

Quality Improvement of Dried Anchovies at Three Solar Drying Methods

“…However, they signifcantly afect TFC with p ≤ 0.05. Experimentally dried anchovies found lower microbial content values compared to the dried fsh quality standards that reported by the studies of [26,27].…”

“…Similarly, various research studies reported that the allowable level of TVC has to be less than 10 5 log cfu/g, TFC has to be less than 10 3 log CFU/g, and Enterobacteriacea has to be less than 10 2 log CFU/g [26,27]. Microorganism growth is accelerated by long periods of open sun drying in high humidity environments [10].…”