Effect of drying technologies on the biochemical properties of Stolephorus commersonnii

Patterson, Jamila; Kailasam, Saritha; Giftson, Hermina; Immaculate, Jeyasanta K

doi:10.1093/fqsafe/fyy010

Cited by 16 publications

(8 citation statements)

References 8 publications

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“…The effect of processing temperature on the stability of lipids was reported by Ortiz et al (2013) who found that drying at 60 o C resulted in the formation of more lipid oxidation products than drying at 40 o C. Whereas, the effect of ambient storage temperature was studied by Takiguchi (1996) who found that pulverized niboshi (boiled and dried anchovy) showed a decrease in PV during storage at 25 o C for 60 days compared with storage at -20 o C. The PV value of the dried anchovy in the current study was lower than that found in some dried fish which might be explained by effects of some factors such as fish species, handling and conditions of traditional drying (Kakati et al, 2017). Lipids' stability in dried stored anchovies in the current study agreed with that found in Stolephorus commersonnii which was handled, dried and stored at similar conditions of dried anchovies (Patterson, Kailasam, Giftson & Immaculate, 2018). The color value of b (yellowness) has been found to increase with lipid oxidation via the interaction of oxidized products with amines in proteins (Thanonkaew, Benjakul, Visessanguan & Decker, 2006).…”

Section: Lipid Changessupporting

confidence: 86%

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

et al. 2020

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This study aimed to elucidate the effect of ambient storage (23±2°C, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stability during 12 weeks of storage. Total aerobic bacteria (TAB), Staphylococcus aureus, Enterobacteriaceae (ENT), histidine decarboxylating bacteria (HDB), lysine decarboxylating bacteria (LDB) and ornithine decarboxylating bacteria (ODB) were enumerated and identified by conventional, VITEK 2 compact and sequencing of 16S rRNA gene methods. Histamine, cadaverine and putrescine contents were determined by high performance liquid chromatography. Lipid oxidation was evaluated by peroxide value (PV). Total aerobic bacteria, S. aureus, ENT, HDB, LDB and ODB initial counts of log10 4.9 ± 0.85, 3.7 ± 0.57, 4.2 ± 0.05, 3.7 ± 0.72, 3.9 ± 0.40 and 4.1 ± 0.24 CFU/g respectively did not significantly change (p > 0.05) during 12 weeks of storage. A high bacterial diversity of 27 species belonging to 20 genera was found, with the dominance of S. aureus, Acinetobacter lwoffii and S. warneri and the first incidence of Psychrobacter celer, Desemzia incerta, Granulicatella elegans and Bhargavaea indica in dried fish. Initial histamine, cadaverine and putrescine contents and PV of 5.2 ± 4.3, 8.5 ± 1.9 and 5.8 ± 0.6 mg/100g and 0.19 ± 0.02 meq/kg respectively did not significantly change (p > 0.05) during 12 weeks of storage. This study found that ambient storage at 23±2°C, 68% RH for 12 weeks did not affect the bacterial load, biogenic amines and lipids, and that the dried anchovy remained microbiologically safe and of good quality.

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Section: Lipid Changessupporting

confidence: 86%

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

et al. 2020

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“…Besides these, dried fish has considerably longer shelf life and requires no refrigeration facilities for storage (Immaculate et al 2013;Reza et al 2006). Due to these multitude of factors, global resource utilization for processing of dried fish is considerably high, estimated to be 8% of the total world catch (Patterson et al 2018). Corresponding to this, livelihood activities of millions of fishermen, dried fish producer, wholesalers and retailers are directly connected to processing and marketing of dried fish (Nayeem et al 2010a;Nath et al 2013).…”

Section: Introductionmentioning

confidence: 99%

A review on dried fish processing and marketing in the coastal region of Bangladesh

Paul

Reza

Islam

et al. 2018

Res. Agric. Livest. Fish.

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Sun drying of fish is an important method of fish preservation throughout the world. Due to its availability and product specific flavor and texture, dried fish has become an important part in the diet of people living particularly in the coastal region of many Asian countries including Bangladesh. Product type is considerably wide depending on the season, availability of fish, infrastructure and technical know-how of the processors. These are mainly processed from marine fishes that are caught by the artisanal fishermen and marketed throughout the country by multistep marketing channel up to reaching to the consumer. Due to the importance of the product in terms of market volume as well as its major role in the socio-economic condition of millions of people of the country, the sector needs proper attention by appropriate authorities to ensure quality and safety of the product produced and marketed. In this paper, different methods of sun drying practiced traditionally in the coastal region of Bangladesh and associated marketing systems are reviewed. It is expected that training of processors on Sanitation Standard Operating Procedures and monitoring by appropriate government body would be necessary to improve quality and simultaneously ensure safety of sun-dried fish produced in the coastal region of Bangladesh. Res. Agric., Livest. Fish.5(3): 381-390, December 2018

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“…Values of TBA were within in the range of TBA value (1.81-6.32 mg MA\kg) for dried fish samples (Al-Shatty, 2006). While they were higher than 0.531, 0.382 and 0.402 mg MA/kg fish for dried fish by using vacuum solar dryer, vacuum electric dryer, and natural solar drying, respectively (AL-Gwabrawy, 2013) and also than 0.71 mg MDA/100g of dried fish (Patterson et al, 2018).…”

Section: Discussionmentioning

confidence: 83%

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)

Abouzied¹,

Talab²,

Ibrahim³

et al. 2020

Egypt. J. of Aquatic Biolo. and Fish.

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Effect of drying technologies on the biochemical properties of Stolephorus commersonnii

Cited by 16 publications

References 8 publications

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

A review on dried fish processing and marketing in the coastal region of Bangladesh

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)

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