El consumo de pescado es una de las fuentes de proteínas incluidas en la dieta alimentaria, sin embargo, se presentan diversos problemas de inocuidad al momento de su expendio y comercialización. El objeto de esta investigación fue evaluar la calidad microbiológica de la albacora (Thunnus alalunga), para lo cual se tomaron 16 muestras por triplicado y de forma aleatoria, las mismas que fueron colocadas en casetes con formol neutro. Posteriormente, se cultivaron los aerobios mesófilos (AOAC 990.1); las enterobacterias (AOAC 998.08); Salmonella-Shigella (NTE INEN 1529-15); Staphylococcus aureus (AOAC 2003.11) y Escherichia coli (AOAC 998.08). Los resultados del análisis microbiológicos muestran que los valores reportados para aerobios mesófilos (274 UFC g-1), enterobacterias (81 UFC g-1), Salmonella-Shigella (43 UFC g-1), S. aureus (273 UFC g-1) y E. coli (611 UFC g-1) se encuentran fuera de los límites establecidos por las normas INEN 183-2013; de acuerdo a esta misma norma el contenido de histamina se encuentra superior al límite (5 mg 100g-1) con una media de 7,06 mg 100g-1 lo que se considera como un factor de riesgo para la salud de quienes consumen este tipo de alimentos. Palabras clave: almacenamiento; conservación; manipulación; pescados
Dried salted abo is a popular fishery product in San Miguel Bay (SMB), Philippines. However, the development of this food product has not been fully explored. In this study, the proximate composition and muscle protein profile of dried salted abo was investigated after confirming the molecular identification of abo found in SMB. Sequence analysis of 16S ribosomal RNA and cytochrome c oxidase subunit I genes suggested that abo in SMB could be Otolithes ruber. Abo fillets were brined in 4%, 8%, and 12% salt concentrations (w/w) and sun-dried for 6 and 12 hrs. In both 6 hrs and 12 hrs drying time, moisture content decreased in samples brined with 12% salt, suggesting that the salt concentration could be lowered between 8–12% with 6 hrs drying time. Additionally, the proteolytic profiling by SDS-PAGE analysis detected 17 bands in the myofibrillar protein fraction. Subsequent mass spectrometry identified nine proteins, of which the myosin heavy chain, actin, and keratin were degraded while the other proteins remained stable. Moreover, at 12% salt concentration, changes in staining intensities in several proteins were observed at both 6 hrs and 12 hrs drying time. These findings revealed that the applied salting and drying conditions led to the degradation of myosin heavy chain and polymerization of actin, in addition to an overall alteration of protein profile, which could affect the texture of dried abo product. Overall, this study demonstrated molecular evidence for species identification of abo for the first time. The information on proximate composition and changes in the protein profile of dried salted abo obtained from this study could help the local dried fish industry develop high-quality dried abo products with low salt content.
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