Microbiology of Naturally Fermented Fish (Sardinella sp.)

Achinewhu, S. C.; Amadi, E.N.; Barimalaa, I.S.; Eke, J.

doi:10.1300/j030v13n01_05

Cited by 10 publications

(9 citation statements)

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“…Total heterotrophic bacterial counts obtained after six days of fermentation were 6.23×10 5 cfu/g and 5.65×10 5 cfu/g for fish treated with 10 and 15% (w/v) sodium chloride, respectively. Staphylococcus species were the predominant organisms isolated from the fermenting fish [5]. Similar results were determined about high number of Staphylococcus species found in pastes with this investigation.…”

Section: Microbiological Analysissupporting

confidence: 89%

“…The potential for improving the nutritional quality and shortening the processing time necessary to produce these sauces could be realized by developing controlled microbial fermentations using pure cultures of the appropriate microorganisms. To identify what these are, it would be necessary to survey the microflora of different fish sauces and determine microbial successions [5].…”

Section: Introductionmentioning

confidence: 99%

“…There are many studies related to fish and fishery products in literature [4][5][6][7][8][9][10][11][12]. However, production of anchovy and mussel pastes as appetizer are novel products for literature.…”

Section: Introductionmentioning

confidence: 99%

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Production of Anchovy and Mussel Pastes as Appetizer

Kılınç¹,

Sahin²

2015

J Food Process Technol

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Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora. Production of Anchovy and Mussel Pastes as AppetizerBerna Kilinc* and Volga Can Sahin Practical ApplicationThis novel products promise an easy method to prepare appetizers from anchovy and mussel. It is quite possible to produce this in domestic environment, using only simple kitchen materials. The products can be considered as fairly convenient for working class families with their relatively long shelf life duration (6-7 weeks). Although well sanitized utensils and use of latex gloves are highly recommended to minimize human-induced contamination such as Staphylococcus spp. Within better environmental conditions and with less human impact, these products promise new aquatic food products for the food industry.

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Section: Microbiological Analysissupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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Production of Anchovy and Mussel Pastes as Appetizer

Kılınç¹,

Sahin²

2015

J Food Process Technol

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“…Sanni et al (2002) reported Bacillus and Staphylococcus as dominant bacterial group in Momoni, a fermented fish condiment of Ghana. Achinewhu et al (2004) reported Staphylococcus and Bacillus species as the predominant bacteria in fermented Sardinella sp. Majumdar and Basu (2010) reported Bacillus and Micrococcus as the dominant bacterial group in lona ilish, a salt fermented fish product from hilsa.…”

Section: Microbiology Of Shidalsmentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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“…À une certaine concentration de sel (7 %), la croissance des bactéries lactiques est inhibée (Horner, 1997). De plus, plusieurs études ont montré que les Micrococcus et Bacillus trouvés dans le lanhouin sont caractéristiques d'une fermentation alcaline (Yankah, 1988 ;Achinewhu et al, 2004 ;Anihouvi et al, 2007). Les genres trouvés dans l'adjuevan sont similaires à ceux rapportés dans la fermentation des poissons additionnés de sources de glucides (riz) comme le pla-ra et le plaa-som (Yachai et al, 2008).…”

Section: Approches De Fermentation Durée Et Profil Microbienunclassified

Fermentation du poisson en Afrique de l’Ouest et défis sociétaux pour une amélioration qualitative des produits (adjuevan,guedjetlanhouin) : revue de la littérature

et al. 2019

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Le poisson est la principale source de protéines animales dans les zones côtières de l’Afrique de l’Ouest, notamment au Bénin, en Côte d’Ivoire et au Sénégal. Le problème de la conservation des produits halieutiques débarqués est un défi sociétal majeur dans ces pays du fait de l’insuffisance d’infrastructures industrielles. La transformation alimentaire traditionnelle contribue à la réduction des pertes post-capture. Divers produits transformés locaux comme l’adjuevan (Côte d’Ivoire), le lanhouin (Bénin) et le guedj (Sénégal), dont les procédés incluent le salage, la fermentation et le séchage, sont proposés aux consommateurs. Ils sont généralement utilisés comme condiments ou parfois comme sources majeures de protéines animales pour enrichir les apports nutritionnels des aliments à base de céréales locales. Les technologies traditionnelles employées pour ces produits sont peu coûteuses, du fait des équipements rudimentaires utilisés. La non-standardisation des techniques de production, notamment la fermentation, généralement spontanée, contribue à une qualité très fluctuante. Cette synthèse présente les différentes approches de fermentation conduisant aux divers produits ciblés, les caractéristiques physico-chimiques et microbiologiques de ces produits, les initiatives d’amélioration essentiellement basées sur le recours à des ferments et les défis sociétaux (renforcement de la recherche, formation des acteurs locaux, appui à la commercialisation) pour la croissance économique de ce secteur.

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Microbiology of Naturally Fermented Fish (Sardinella sp.)

Cited by 10 publications

References 1 publication

Production of Anchovy and Mussel Pastes as Appetizer

Production of Anchovy and Mussel Pastes as Appetizer

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Fermentation du poisson en Afrique de l’Ouest et défis sociétaux pour une amélioration qualitative des produits (adjuevan,guedjetlanhouin) : revue de la littérature

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