Effect of radiation on the nutritional and microbial qualities of salted and sun-dried Sharpfin barracuda (<i>Sphyraena acutipinnis</i>)

Prakash, Sinduja; Kailasam, Saritha; Patterson, Jamila

doi:10.3109/09553002.2015.1028596

Cited by 11 publications

(5 citation statements)

References 22 publications

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“…Free amino acids are generally used as quality indices in various fish and crustacean species and are responsible for flavour and taste (Li et al, 2017). For example, alanine and glycine have a sweet taste, and glutamic acid has an umami taste (Prakash et al, 2015). Mo et al (2016) reported that the supplementation of (Lee et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Dietary rutin promoted the growth, serum antioxidant response and flesh collagen, free amino acids contents of grass carp ( Ctenopharyngodon idella )

Yang

et al. 2020

Aquacult. Nutr.

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Food from aquaculture makes an important contribution to human nutrition and health. Maintaining the sustainable aquaculture production is a continuing challenge for society (Jennings et al., 2016). At present, the potential application of natural products and plant extracts is attracting more and more attentions in aquaculture (Reverter et al., 2014). Rutin is a natural flavone derivative widely existing in plants such as buckwheat, eucommia and tomatoes, which consists of disaccharide 6-o-l-rhamnosyl-d-glucose and aglycone (Figure 1). Rutin has been reported some biological activities, including antioxidation (Machawal & Kumar, 2014), anti-inflammatory (Yang et al., 2008), neuroprotective, anti-viral (Aron & Kennedy, 2008) and anti-carcinogenic effects (Javed et al., 2012). The supplementation of rutin in diets attenuated the expressions of IL-1b and IL-6 mRNA in colonic mucosa and ameliorated DSS (dextran sulphate sodium)-induced colitis by suppressing pro-inflammatory cytokines in mice (Kwon et al., 2005). Dietary rutin also decreased thiobarbituric acid reactive substances and lipid hydroperoxides and increased the non-enzymic antioxidants in rats (Kamalakkannan, & Prince, 2006).

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Section: Discussionmentioning

confidence: 99%

Dietary rutin promoted the growth, serum antioxidant response and flesh collagen, free amino acids contents of grass carp ( Ctenopharyngodon idella )

Yang

et al. 2020

Aquacult. Nutr.

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“…have been reported as the most common genera isolated from dried fish (Deng et al., 2021). In addition, the dominant species in dried salted TQF including A. niger , A. fumigatus and A. flavus have been reported in dried fish in India with a TFC of 5 × 10 3 CFU/g (Prakash et al., 2011). Aspergillus spp.…”

Section: Resultsmentioning

confidence: 99%

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide‐gallic acid conjugate

Buatong,

Preedanon,

Mittal

et al. 2023

Journal of Food Science

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Contaminated fungi on dried salted fish of three species including Talang queenfish (TQF, Scomberroides commersonianus), Hamilton's thryssa fish (HTF, Thryssa hamiltonii), and Cobia fish (CF, Rachycentron canadum) were isolated and identified. One hundred and sixty‐nine isolates were obtained from TQF and HTF, respectively, while no fungi were detected in CF. The dominant genera were Aspergillus spp. (n = 79), Penicillium spp. (n = 60), and non‐sporulating fungi (n = 30). The representative groups of Aspergillus spp. (n = 6) and Penicillium spp. (n = 3) based on different morphological characteristics were selected for species identification by molecular methods involving ITS1‐5.8s‐ITS2 region and Matrix‐Assisted Laser Desorption/Ionization Time‐of Flight Mass Spectrometer (MALDI‐TOF MS) analysis. The nine isolates were identified to be Aspergillus versicolor (n = 2), Aspergillus montevidensis (n = 3), Penicillium citrinum (n = 3), and Aspergillus sp. (n = 1). The antifungal activity of chitooligosaccharide‐gallic acid (COS‐GAL) conjugate against A. versicolor F1/10M9, A. montevidensis F1/30M20, and P. citrinum F1/23M14 was examined. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values were in the range of 0.625–2.5 mg/mL and 1.25–10 mg/mL, respectively. COS‐GAL conjugate at the concentration of 5 mg/mL completely inhibited the spore germination of A. versicolor F1/10M9 and P. citrinum F1/23M14 after 72 h of treatment. COS‐GAL conjugate at 4 × MIC mainly affected the mycelium of A. versicolor F1/10M9 and P. citrinum F1/23M14 after treatment with COS‐GAL conjugate for 3 days by coating mycelium surface and reducing the size of mycelium. Therefore, COS‐GAL conjugate could be used as a food additive to inhibit or prevent the growth of fungi contaminated in dried salted fish or other relevant products.Practical ApplicationDuring processing, dried salted fish can be contaminated with fungi, which may cause food poisoning and food spoilage. The contaminated fungi are capable of producing mycotoxin that is harmful to consumers. Synthetic food preservatives have long been used to inhibit fungal growth, but the side effects to consumers are of concern. Chitooligosaccharide is a nontoxic chitosan derivative produced from shrimp shell and its conjugate namely chitooligosaccharide‐gallic acid conjugate showed high efficacy in inhibiting the growth of fungi including Aspergillus spp. and Penicillium spp. Therefore, it can serve as a natural alternative preservative for the prevention of fungal growth in dried salted fish.

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“…Other preservation methods reduce fish organoleptic scores. For example, heating technology causes the texture to become very tough and causes dehydration of fish muscle and shrinkage of fish filaments [ 65 ]. Smoking is a preservation method that provides heat and antimicrobial smoke chemicals to reduce the water activity in fish.…”

Section: Discussionmentioning

confidence: 99%

Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish

Mohamed

Hafez

Seadawy³

et al. 2023

Microorganisms

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Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 107 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially S. aureus, which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.

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Effect of radiation on the nutritional and microbial qualities of salted and sun-dried Sharpfin barracuda (Sphyraena acutipinnis)

Cited by 11 publications

References 22 publications

Dietary rutin promoted the growth, serum antioxidant response and flesh collagen, free amino acids contents of grass carp ( Ctenopharyngodon idella )

Dietary rutin promoted the growth, serum antioxidant response and flesh collagen, free amino acids contents of grass carp ( Ctenopharyngodon idella )

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide‐gallic acid conjugate

Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish

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