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Microbial Characterization of Yellow Curing Process of Codfish
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Orientador(es)
Resumo(s)
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
Descrição
Research article
Palavras-chave
codfish yellow curing process
Contexto Educativo
Citação
International Journal of Food Science Volume 2021, Article ID 6072731, 8 pages
Editora
Hindawl