Microbial Characterization of Yellow Curing Process of Codfish

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...

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Autores principales:	Susana Dias, Lélia Chambel, Rogério Tenreiro, Leonor Nunes, Virgílio Loureiro
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi Limited 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42
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spelling	oai:doaj.org-article:e7e3572650994d0d99afadccd7c8ee422021-11-15T01:19:59ZMicrobial Characterization of Yellow Curing Process of Codfish2314-576510.1155/2021/6072731https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee422021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/6072731https://doaj.org/toc/2314-5765Yellow 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.Susana DiasLélia ChambelRogério TenreiroLeonor NunesVirgílio LoureiroHindawi LimitedarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENInternational Journal of Food Science, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro Microbial Characterization of Yellow Curing Process of Codfish
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.
format	article
author	Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro
author_facet	Susana Dias Lélia Chambel Rogério Tenreiro Leonor Nunes Virgílio Loureiro
author_sort	Susana Dias
title	Microbial Characterization of Yellow Curing Process of Codfish
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
publisher	Hindawi Limited
publishDate	2021
url	https://doaj.org/article/e7e3572650994d0d99afadccd7c8ee42
work_keys_str_mv	AT susanadias microbialcharacterizationofyellowcuringprocessofcodfish AT leliachambel microbialcharacterizationofyellowcuringprocessofcodfish AT rogeriotenreiro microbialcharacterizationofyellowcuringprocessofcodfish AT leonornunes microbialcharacterizationofyellowcuringprocessofcodfish AT virgilioloureiro microbialcharacterizationofyellowcuringprocessofcodfish
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Microbial Characterization of Yellow Curing Process of Codfish

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