Salting Technology in Fish Processing

Turan, Hülya; Erkoyuncu, İbrahim

doi:10.1002/9781119962045.ch14

Cited by 9 publications

(6 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There are different types of salting processes [37,70] namely brining, pickling, kench curing (dry salting), Gaspé cure, and wet salting. The salt to be used in salting is a determinant factor for final products' quality, namely its origin, chemical composition, and dimensions of salt crystals [71,72]. In addition, there are a number of drying methods appropriate for fish and seafood that can be categorized according to several criteria, e.g., air or contact drying, vacuum drying, and freeze drying [37,73], and there is a large range of types of dryers, e.g., drum, rotary, tray, cabinet [64,74,75].…”

Section: Processed Tunamentioning

confidence: 99%

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Esteves

Aníbal

2019

J. Ethn. Food

View full text Add to dashboard Cite

show abstract

Section: Processed Tunamentioning

confidence: 99%

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Esteves

Aníbal

2019

J. Ethn. Food

View full text Add to dashboard Cite

show abstract

“…Salting is a traditional preprocessing technique widely used in the food industry [13,14]. It reduces the water activity and moisture content in aquatic products through osmotic pressure, leading to the deactivation of harmful microorganisms by dehydration.…”

Section: Traditional Preprocessing Techniquesmentioning

confidence: 99%

“…However, the high-salt environment possesses oxidative properties that accelerate lipid oxidation in aquatic products, resulting in the generation of a significant amount of cholesterol oxidation products. This, in turn, affects the oxidative stability of aquatic products, leading to a decline in product quality and a shortened shelf life [13][14][15][16][17][18][19][20]. In a study by Yu et al [21], using Pacific saury as the material, changes in the physicochemical characteristics during the salting process were analyzed and determined.…”

Section: Traditional Preprocessing Techniquesmentioning

confidence: 99%

Recent Advances in Drying Processing Technologies for Aquatic Products

Wu,

Li,

Chen

et al. 2024

Processes

View full text Add to dashboard Cite

Fresh aquatic products, due to their high water activity, are susceptible to microbial contamination and spoilage, resulting in a short shelf life. Drying is a commonly used method to extend the shelf life of these products by reducing the moisture content, inhibiting microbial growth, and slowing down enzymatic and chemical reactions. However, the drying process of aquatic products involves chemical reactions such as oxidation and hydrolysis, which pose challenges in obtaining high-quality dried products. This paper provides a comprehensive review of drying processing techniques for aquatic products, including drying preprocessing, drying technologies, and non-destructive monitoring techniques, and discusses their advantages and challenges. Furthermore, the impact of the drying process on the quality attributes of dried products, including sensory quality, nutritional components, and microbial aspects, is analyzed. Finally, the challenges faced by drying processing techniques for aquatic products are identified, and future research prospects are outlined, aiming to further advance research and innovation in this field.

show abstract

“…While lowtemperature chilling is known to decrease the growth of microorganisms, freezing between -18 and -30°C kills between 10% and 60% of viable bacteria (Berkel, Boogaard & Heijnen 2004;Rahman 1999). In addition, the presence of sodium chloride is also known to inactivate autolytic enzymes in fish, as well as to negatively impact the growth of several spoilage bacteria (Ghaly 2010;Henney et al 2010;Mejlholm, Devitt & Dalgaard 2012;Turan & Erkoyuncu 2012). This may partially explain why brine-frozen yellowfin exhibited a limited abundance of SSOs in the gut and liver microbiota compared to fresh tuna.…”

Section: The Effect Of Storage Conditions On the Tuna Necrobiomementioning

confidence: 99%

Tracking spoilage bacteria in the tuna microbiome

Gadoin

Desnues²,

Bouvier

et al. 2022

FEMS Microbiology Ecology

View full text Add to dashboard Cite

Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. Yet many grey areas persist regarding their ecology, conditions of emergence and proliferation in fish. In this study, we used 16S rDNA barcoding to investigate post-mortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna (Thunnus albacares), until late stages of decomposition (i.e. 120 h). The results revealed that despite standard refrigeration storage conditions (i.e. 4°C), a diverse and complex spoilage bacteriome developed in the gut and liver. The relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. Photobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. The results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by post-capture storage conditions.

show abstract

Salting Technology in Fish Processing

Cited by 9 publications

References 4 publications

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Recent Advances in Drying Processing Technologies for Aquatic Products

Tracking spoilage bacteria in the tuna microbiome

Contact Info

Product

Resources

About