Publicação
Microbial Characterization of Yellow Curing Process of Codfish
| Resumo: | Yellow 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 product |
|---|---|
| Autores principais: | Dias, Susana |
| Outros Autores: | Chambel, Lélia; Tenreiro, Rogério; Nunes, Leonor; Loureiro, Virgilio |
| Assunto: | codfish yellow curing process |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866811449187237888 |
|---|---|
| author | Dias, Susana |
| author2 | Chambel, Lélia Tenreiro, Rogério Nunes, Leonor Loureiro, Virgilio |
| author2_role | author author author author |
| author_facet | Dias, Susana Chambel, Lélia Tenreiro, Rogério Nunes, Leonor Loureiro, Virgilio |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dias, Susana\"},{\"Person.name\":\"Chambel, Lélia\"},{\"Person.name\":\"Tenreiro, Rogério\"},{\"Person.name\":\"Nunes, Leonor\"},{\"Person.name\":\"Loureiro, Virgilio\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Dias, Susana Chambel, Lélia Tenreiro, Rogério Nunes, Leonor Loureiro, Virgilio |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-01-28T15:43:32Z |
| datacite.date.embargoed.fl_str_mv | 2022-01-28T15:43:32Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | codfish yellow curing process |
| datacite.titles.title.fl_str_mv | Microbial Characterization of Yellow Curing Process of Codfish |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Dias, Susana Chambel, Lélia Tenreiro, Rogério Nunes, Leonor Loureiro, Virgilio |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-01-28T15:43:32Z |
| dc.date.embargoed.fl_str_mv | 2022-01-28T15:43:32Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/23301 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Hindawl |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | codfish yellow curing process |
| dc.title.fl_str_mv | Microbial Characterization of Yellow Curing Process of Codfish |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Yellow 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 product |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/70a2340e-4daf-4886-80e8-43543a5adb61/download |
| id | ul_09697942e01b40bf5bb26cec00f2a5dd |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/23301 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/23301 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Dias, Susana Chambel, Lélia Tenreiro, Rogério Nunes, Leonor Loureiro, Virgilio |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Hindawl |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engHindawlpt_PTYellow 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 productapplication/pdfpt_PTMicrobial Characterization of Yellow Curing Process of CodfishDias, SusanaChambel, LéliaTenreiro, RogérioNunes, LeonorLoureiro, VirgilioHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOfhttps://doi.org/10.1155/2021/60727312022-01-28T15:43:32Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/23301http://purl.org/coar/access_right/c_abf2open accesscodfishyellow curing process506773 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/70a2340e-4daf-4886-80e8-43543a5adb61/downloadInternational Journal of Food Science |
| spellingShingle | Microbial Characterization of Yellow Curing Process of Codfish Dias, Susana codfish yellow curing process |
| status | SINGLETON |
| subject.fl_str_mv | codfish yellow curing process |
| title | 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_short | Microbial Characterization of Yellow Curing Process of Codfish |
| title_sort | Microbial Characterization of Yellow Curing Process of Codfish |
| topic | codfish yellow curing process |
| topic_facet | codfish yellow curing process |
| url | http://hdl.handle.net/10400.5/23301 |
| visible | 1 |