Microbial Characterization of Yellow Curing Process of Codfish

Detalhes bibliográficos
Autor(a) principal: Dias, Susana
Data de Publicação: 2021
Outros Autores: Chambel, Lélia, Tenreiro, Rogério, Nunes, Leonor, Loureiro, Virgilio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23301
Resumo: Research article
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spelling Microbial Characterization of Yellow Curing Process of Codfishcodfishyellow curing processResearch articleYellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in water of the raw salted codfish, alternated with drying steps. The purpose of this study was to assess the main functional groups of bacteria involved in this process and relate them with physicochemical properties of the product. A total of 28 codfish from Iceland were supplied by two local companies. Seven stages of the curing process were analyzed. From each of these seven stages, four fish samples were collected to carry out the microbial and physicochemical analyses (moisture, salt content, pH, total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N)). Bacteria counts were performed using the MPN method and adequate culture media for aerobic, proteolytic, sulphite-reducing, biogenic amine, and trimethylamine-producing and ammonifying bacteria. Strains isolated from the highest dilutions with microbial growth were used to characterize the predominant bacteria. The results showed that total aerobic counts increased from 3.9 log MPN/g in raw salted codfish to 5.9 log MPN/g in the final. Proteolytic, ammonifying, and trimethylamine bacteria producers also increased to 8, 7.5, and 6.5 log MPN/g, respectively. The salt content decreases (from 17% until 8%) and moisture increases (53% until 67%) during the salted-raw-codfish soaking, favoring sulphite-reducing and biogenic amine-producing species, confirming that desalting enhances potential spoilers. The subsequent drying step benefits proteolytic, ammonifying, and trimethylamine-producing bacteria, with a corresponding non-protein-nitrogen content (TVB-N and TMA-N) increase. The dominant bacteria during yellow curing belong to the genera Staphylococcus, Psychrobacter, Pseudomonas, and Alcaligenes with a clear positive correlation between the content of Staphylococcus and Psychrobacter and TVB-N and TMA-N concentration. Staphylococcus spp. are the dominant bacteria in the steps where the product has a higher salt concentration; thus, it could be particularly useful as an indicator to control the industrially yellow curing process and could have an important role in the development of the final characteristics of this productHindawlRepositório da Universidade de LisboaDias, SusanaChambel, LéliaTenreiro, RogérioNunes, LeonorLoureiro, Virgilio2022-01-28T15:43:32Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23301engInternational Journal of Food Science Volume 2021, Article ID 6072731, 8 pageshttps://doi.org/10.1155/2021/6072731info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:49Zoai:www.repository.utl.pt:10400.5/23301Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:33.899450Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Microbial Characterization of Yellow Curing Process of Codfish
title Microbial Characterization of Yellow Curing Process of Codfish
spellingShingle Microbial Characterization of Yellow Curing Process of Codfish
Dias, Susana
codfish
yellow curing process
title_short Microbial Characterization of Yellow Curing Process of Codfish
title_full Microbial Characterization of Yellow Curing Process of Codfish
title_fullStr Microbial Characterization of Yellow Curing Process of Codfish
title_full_unstemmed Microbial Characterization of Yellow Curing Process of Codfish
title_sort Microbial Characterization of Yellow Curing Process of Codfish
author Dias, Susana
author_facet Dias, Susana
Chambel, Lélia
Tenreiro, Rogério
Nunes, Leonor
Loureiro, Virgilio
author_role author
author2 Chambel, Lélia
Tenreiro, Rogério
Nunes, Leonor
Loureiro, Virgilio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Dias, Susana
Chambel, Lélia
Tenreiro, Rogério
Nunes, Leonor
Loureiro, Virgilio
dc.subject.por.fl_str_mv codfish
yellow curing process
topic codfish
yellow curing process
description Research article
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-01-28T15:43:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/23301
url http://hdl.handle.net/10400.5/23301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv International Journal of Food Science Volume 2021, Article ID 6072731, 8 pages
https://doi.org/10.1155/2021/6072731
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Hindawl
publisher.none.fl_str_mv Hindawl
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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