Development of a low commercial value fish-sausage from the fish trawling “mix” category

Guimarães, Juliana de Lima Brandão; Calixto, Flávia Aline Andrade; Keller, Luiz Antônio de Moura; Silva, Licínio Esmeraldo da; Furtado, A. A. L.; Mesquita, Eliana de Fátima Marques de

doi:10.1590/fst.38317

Cited by 9 publications

(7 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food preservation has been essential activity, serving the purpose of prolonging the shelf life of products, preventing deterioration and foodborne illness and ensuring a safer food supply. Chemical preservatives, heat treatments such as pasteurization and physical methods such as dehydration and irradiation are used to ensure microbial safety in food industry (Gonzalez & Barrett, 2010;Guimarães et al, 2019;Torres et al, 2020). PDI of pathogens using a LEDsbased illumination is a novel approach to inactivate foodborne pathogens and antibacterial effect of LEDs varies depending upon the wavelength and the bacteria species (Ghate et al, 2013;Alves et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

et al. 2022

View full text Add to dashboard Cite

Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs) is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm 2 . Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 °C, 25 °C and 37 °C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 °C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 °C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis.

show abstract

Section: Resultsmentioning

confidence: 99%

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The technology used to obtain fish MSM is characterized by the passage of the carcass or wastes obtained during the filleting process in a meat-and-bone separation machine (Vidal et al, 2011). The use of such technique arose from the need to take advantage of wastes discards and non-targeted species as raw materials for the acquisition of fish-based products, thus consequently producing products with high nutritional and market value, such as fish-burgers, sausages, crumbed products, dumplings, among others (Durães et al, 2012;Guimarães et al, 2018;Ribeiro et al, 2018). Yet, smoked MSM is a promising product that can serve as basis for the manufacture of other byproducts.…”

Section: Introductionmentioning

confidence: 99%

YIELD OF MECHANICALLY SEPARATED MEAT IN NATURA AND POST-SMOKING OF <i>Clarias gariepinus</i> AT DIFFERENT WEIGHT CATEGORIES

Daga¹,

Anschau²,

Rodrigues³

et al. 2020

Bol. Inst. Pesca

View full text Add to dashboard Cite

This study aimed at evaluating the yield of mechanically separated meat (MSM) in natura and post-smoking obtained from the African catfish (Clarias gariepinus) slaughtered in different weight ranges (A: 0.214 to 0.402 kg; B: 0.538 to 0.634 kg; C: 0.780 to 1.000 kg; D: 1.132 to 1.314 kg; E: 1.396 to 1.706 kg). In a completely randomize design composed by five treatments and 16 replicates, 80 fish were used. The yields of clean trunk and its residues, MSM in natura, MSM wastes and smoked MSM were evaluated, as well as the physic-chemical composition of in natura and smoked MSM. Additionally, a test of acceptance of the byproduct of smoked MSM was performed. Data were submitted to a variance analysis followed a Tukey's test at a 5% significance level. Weight ranges did not differ (P < 0.05) in relation to the yields of clean trunk, MSM production and after the smoking process. From the physic-chemical analysis of the MSM in natura, the product was classified as semi-fat fish meat. The smoked MSM displayed an increase in protein, lipids and ash contents in comparison to the MSM in natura. The acceptance test did not show significant differences among weight ranges, displaying mean values that correspond to "like it slightly". Thus, it was concluded that C. gariepinus can be processed from a weight of 0.600 kg, the MSM in natura presented satisfactory organoleptic characteristics, and higher consumption frequency of smoked MSM is achieved when the fish weight 0.900 kg.

show abstract

“…Salmonella spp was not found in any sample of the analyzed products. Guimarães et al (2019) developed fish sausages from Brazilian flathead (Percophis brasiliensis) captured in Niterói City and also verified that according to Brazilian legislation they had absence of this bacteria in the analyzed products.…”

Section: Table 1 Mean Bacteriological Count Values Of Musselsmentioning

confidence: 53%

Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation

et al. 2022

Self Cite

View full text Add to dashboard Cite

Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

show abstract

Development of a low commercial value fish-sausage from the fish trawling “mix” category

Cited by 9 publications

References 10 publications

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

YIELD OF MECHANICALLY SEPARATED MEAT IN NATURA AND POST-SMOKING OF <i>Clarias gariepinus</i> AT DIFFERENT WEIGHT CATEGORIES

Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation

Contact Info

Product

Resources

About