Microbial and chemical quality of selected dried fish varieties available in Sri Lankan market

Ginigaddarage, P.H.; Surendra, I. H. W.; Weththewa, W. K. S. R.; Ariyawansa, K.W.S.; Arachchi, G.J. Ganegama; Jinadasa, B.K.K.K.; Hettiarachchi, KA; Edirisinghe, E.M.R.K.B.

doi:10.4038/sljas.v23i1.7552

Cited by 6 publications

(3 citation statements)

References 2 publications

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“…The A w values in this study were lower than 0.8 described by Koral et al (2013), and 0.77 reported by Lin et al (2012); irrespective of the season of sampling, however, they were higher than 0.5 reported by Geetha et al (2014). Salt and drying processes are key factors contributing significantly to reduction of TVCs, MCs, and A w in products (Ginigaddarage et al, 2018;Majumdar et al, 2017). The MCs and A w values reported in the different salted sun-dried Nile perch products can be expected to support microbial growth during the rainy season so that products undergo microbial spoilage faster than those processed in the dry season.…”

Section: Resultsmentioning

confidence: 99%

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Baniga¹,

Dalsgaard²,

Kusiluka³

et al. 2019

Afr. J. Microbiol. Res.

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This study was conducted to investigate the microbial and physico-chemical qualities of salted sundried Nile perch (Lates niloticus) products and frozen fish from various storage facilities in Mwanza, Tanzania. The bacterial flora, moisture contents (MCs), and water activity (A w ) were investigated using standard methods. A total of 120 samples were collected for microbiological analysis with 90 of the samples additionally analysed for MC and A w . Findings showed that the mean total viable counts (TVCs) in salted sun-dried products sampled during rainy season was 4.5 log cfu/g in fish heads with MCs of 38.0% and A w of 0.682. This was significantly higher (P<0.05) than what was recorded during the dry season with mean TVCs of 3.0 log cfu/g at MCs of 24.6% and A w of 0.625. Fish chests had TVCs of 3.3 log cfu/g and MCs of 27.6% and A w of 0.659 in rainy season with no significant seasonal difference (P>0.05). Fish belly flaps had TVCs of 3.3 log cfu/g at 26.4% MCs and 0.669 A w in rainy season which were comparable (P>0.05) to those dried in the dry season. The microbial species recovered were Staphylococcus spp., Enterobacter spp., Psychrobacter spp., and Bacillus spp. Neither Escherichia coli nor extended-spectrum beta-lactamase producing Enterobacteriaceae were detected. Frozen Nile perch had TVCs of 5.7 log cfu/g on skin, 5.4 log cfu/g in gills and 2.9 log cfu/g in flesh and were within acceptable limit set by Tanzanian standards. These results reveal that dried Nile perch products are generally safe for human consumption; however, the recovered bacteria indicate a need of implementing hygienic procedures during processing of products for improved quality and safety.

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Section: Resultsmentioning

confidence: 99%

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Baniga¹,

Dalsgaard²,

Kusiluka³

et al. 2019

Afr. J. Microbiol. Res.

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“…Another study conducted in Sri Lanka has shown that 91% of the imported dried fish samples and 54% of locally manufactured dried fish samples contained salt content above 12%. Further it showed, local samples had less amount of salt compared to imported samples (Ginigaddarage et al, 2018).…”

Section: Salt Contentmentioning

confidence: 95%

Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka

et al. 2021

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High salt intake elevates the risk of non-communicable diseases such as high blood pressure, cardiovascular diseases and stroke worldwide. Sri Lanka has recorded in 2010 as the country with highest average fish & fish products consumption in South Asia. In the current study, salt in ten types of commonly available dried fish namely; sprats, prawns, smoothbelly sardinella, queen fish, cat fish, sail fish, shark, skipjack tuna, Bombay duck and trenched sardinella was analyzed and determined salt reduction methods with minimal protein loss. Four salt reduction methods were tested; Method 1: washed with water at Room Temperature (RT) for five times; Method 2: washed with water for five times at RT and kept in hot water for 5min; Method 3: washed with water for five times at RT and boiled for 5min; Method 4: washed with water for five times at RT and kept in coconut water for 5min. Using Volhard method, sodium chloride was analyzed while protein was determined using Kjeldahl method. All four methods showed significant reduction of salt level in tested dried fish (p < 0.05). Among the tested salt reduction methods, Method 3 showed the highest salt reduction for all types of dried fish except smoothbelly sardinella and cat fish.The highest salt mean value of 28.8% was recorded in queen fish and the lowest mean value of 12.8% was recorded in smoothbelly sardinella. The highest protein loss was recorded in Method 3. To reduce considerable amount of salt, the easiest and fairly effective method is method 1 except for prawns and Shark. Although higher salt reduction showed in method 2 and 3, they are not recommended due to high protein loss, high energy expenditure and reduction of freshness of dried fish. Method 4 can be applied for all dried fish types because it is economical and reduces considerable amount of salt, removes less amount of protein comparatively. The results revealed that all tested dried fish except smoothbelly sardinella contain significantly high amount of salt (p < 0.05) than the standard value specified (12%) by the Sri Lanka Standards Institution (SLSI).Keywords: Dried fish, protein loss, salt-intake, salt reduction, non-communicable diseases

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“…However, occurrence of Aspergillus and Penicillium were reported in dry fish from India (Prakash et al., 2011). In a separate study, the dry fish were reported to be free of pathogenic bacteria S. aureus , E. coli , and halophilic bacteria (Ginigaddarage et al., 2018). The above results suggest the need to adhere to good practices during sun drying.…”

Section: Effects Of Preservation and Processing On Microbiological Sa...mentioning

confidence: 99%

Emerging challenges in maintaining marine food‐fish availability and food safety

Samarajeewa

2023

Comp Rev Food Sci Food Safe

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The marine finfish and crustaceans contribute immensely to human nutrition. Harvesting marine food‐fish to meet the global demand has become a challenge due to reduction of the fishery areas and food safety hazards associated with increased pre‐harvest and post‐harvest contaminations. The causes of low fish availability and contaminations were reviewed following the published literature from 2000 to 2023. The marine fish yields are stressed due to spread of contaminants triggered by rising sea temperatures, transport of microorganisms by marine vessels across the oceans, anthropogenic activities leading to increase in the toxic microorganisms, and the entry of toxic chemicals and antibiotic residues into the seawater through rivers or directly. Processing adds pyrogenic chemicals to foods. The hazardous materials may accumulate in the food‐fish, beyond tolerance limits permitted for human foods. While the research and control measures focus on minimizing the hazards due to pathogenic microorganisms and chemicals in market fish, there is less discussion on the unhealthy changes occurring in the oceans affecting the quantity and quality of food‐fish, and the origins of microbial and chemical contaminations. This review examines the factors affecting availability of wild food‐fish and increased contaminations. It aims to bridge the knowledge gaps between the spread of hazardous agents in the marine environment, and their effects on the food‐fish. Meeting the future human food security and safety through marine fish and fish products may need marine cage farming, introduction of genetically modified high yielding food‐fish, and cultured contaminant free finless fish muscles as options.

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Microbial and chemical quality of selected dried fish varieties available in Sri Lankan market

Cited by 6 publications

References 2 publications

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Microbial quality of Nile perch (Lates niloticus) and physico-chemical properties of salted sun-dried products sold at regional markets, Tanzania

Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka

Emerging challenges in maintaining marine food‐fish availability and food safety

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