Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Competitiveness of Malaysian Fisheries Exports: A Constant Market Share Analysis

Malaysia, one of the global major fish producers, has highly traded fisheries products given its many water bodies. Nonetheless, it faces a serious fish trade deficit, implying that the Malaysian fisheries sector might lose its competitiveness in the global market. This paper adopts a modified constant market share (CMS) analysis, which incorporates a net-share approach index and geometric framework, to measure the export competitiveness of the Malaysian fisheries sector. The findings reveal that half of the fisheries products exhibit optimistic export competitiveness. Malaysia reflects the strongest competitiveness in exporting frozen fish and the least competitiveness in the export of crustaceans. Additional effort and attention on those less competitive groups of aquatic invertebrates, live fish and crustaceans are required to improve the export performance. Application of the modified approach is highly proposed as it is not only a simple measurement that gives relatively more accurate results but also succeeds to overcome inconsistency in the traditional approach. The findings provide evidence of unrealised fish export potential regarding product categories, which helps policymakers, traders and marketers to develop their long-term strategic plans and enhance the export competitiveness of the fisheries sector in Malaysia.

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

Detection of Bacterial Contamination of Some Traditional Frozen Fish in Some Local Markets in Tikrit City

This study was aimed to investigate bacterial contamination in frozen fish form samples collected from some local markets in several neighborhoods of Tikrit city. Thirty samples of frozen fish were collected for two types of fish common carp and fish fillet, laboratory bacterial isolation and diagnosis showed Staph. aurues samples constitute highest proportion of isolations which followed by Aeromonaus hydrophyla, E.coli, Psudomonas. Spp and Salmonella ( 7,6, 5 and 3) isolations. Bacterial number of isolations has been calculated where it showed a variant in number of bacterial colonies, Staph. aurues which recorded the highest rate in colonies number. Chemical analyses to estimate the amount of protein and fat showed 9.43, 7.31% of protein and 3.9, 8.66 % fat, so as to moisture was high in both carp and elephant fish 80.5, 75.72% and ash 2.31, 7% in carp and fish fillet, respectively. The results of current study shows there are an inverse relationship between both used fish in study and the moisture in the fish.

Defects analysis of frozen fish steak processing using six sigma: a case study

Six Sigma has been utilised to analyse defects of fish steak processing at PT X located in North Jakarta. The tools of the Six Sigma implemented in the study were Define, Measure, Analyse and Improve. The observation was conducted for two months in 2020 before the company was temporarily shut down due to Covid-19 pandemic. Four defects were detected during the study, ie under size fish, softened meat, off odor and green coloration of meat, totaling 2,446 kg out of 15,080 kg of fish. Further analysis showed that the Sigma level was 3.24 with a Defect per Million Opportunities (DPMO) of 40,739. Some improvements were recommended based on cause-effect diagram.

Genome analysis of Salmonella strains isolated from imported frozen fish in Burkina Faso

Purpose Fish is an excellent source of protein and vitamins for humans, but improperly handled, fish can expose consumers to pathogenic bacteria. This study was aimed to isolate and characterize the genomes of Salmonella strains isolated from imported fish sold in the open market in Ouagadougou. Methods One hundred and fifty-nine fish were collected from open markets and were cultured for Salmonella. Antimicrobial susceptibility was determined by broth microdilution. Whole-genome sequencing was done to further study antibiotic resistance genes, plasmid replicons, and MSLT types. Serotyping was done using SeqSero 2. Result Out of the 159 fish samples analyzed, 30 (18.9%) were found to be contaminated with Salmonella. Among the isolated Salmonella strains, six different serotypes, Nima, Liverpool, Kokomlemle, Teshie, Derby, and Tennessee, were found using SeqSero2. Salmonella Tennessee was the predominant serotype. All the isolates possessed at least one resistance gene. The aac6-Iaa aminoglycoside resistance gene was the most prevalent gene found in the strains. The gene fosA7 was detected in three strains. All the S. Nima isolates were of Multilocus Sequence Type (MLST) 8086, S. Teshie isolate was ST 530; Liverpool was ST 1959; Derby was ST 7880; Kokomlemle was ST 2696. The Tennessee isolates gave two different STs including ST 8395 and 8398. Conclusion The presented results highlight the prevalence of Salmonella on imported fish purchased from the open markets. More attention should be paid regarding fish selling conditions in the country to prevent the potential health risk for consumers.

Prevalence and Antimicrobial Resistance Profile of Listeria monocytogenes from Retailed Fresh Cat Fish and Frozen Fish in Abuja, Nigeria.

This study investigated the prevalence and antibiotic resistance profile of Listeria monocytogenes from fresh catfish (Clarias species) and frozen raw fish (Mackerel and Herring). A total of 180 samples which comprised 60 units of fresh catfish, mackerel, and herring frozen fish each distributed uniformly across three locations in Abuja, were randomly collected within a period of three months. The samples were analyzed using standard bacteriological methods at the Animal science/bacteriology laboratory, Faculty of Agriculture, University of Abuja. Presumptive isolates were further serotyped using latex agglutination and subjected to antimicrobial sensitivity testing at the Advance Biotechnology laboratory (SHESTCO) Sheda, Abuja. Overall prevalence of L. monocytogenes in this study was 10.6% (n=19/180) distributed across Gwagwalada (20%), Bwari (11.7%) and none in Kwali Area council. The occurrence according to fish types showed 18.3% in mackerel, 10.0% in herring fish while 3.33% was from catfish. There was no statistically significant difference (p>0.05) between the prevalence of Listeria monocytogenes in the fish type studied. Antimicrobial resistance profile indicated high MAR index (≥ 0.4) which revealed a diverse spread of bacterial resistance to antibiotics within the fish population in the study area. This was characterized by 100% resistance of L. monocytogenes isolates to ampicillin and tetracycline while few (5) isolates were susceptible to chloramphenicol (71.5%), streptomycin (61.2%). This finding provides a baseline information on the prevalence and antibiotic profile of L. monocytogenes in catfish and frozen fish in Abuja, Nigeria. Proper hygienic handling of fish during processing and sales is optimum in mitigating the risk of foodborne illness due to L. monocytogenes. Adequate control of antimicrobial agent usage is also recommended to reduce the occurrence and spread of potential multidrug resistance strains.

Evaluation of microorganisms associated with vended frozen fish in Ado Ekiti locality

Fishes are world widely consumed by all categories of works of life because of their richness in protein, readily available and affordable by all. The basic nutrient of protein in fish that is so important in man’s diet also attracted microorganisms for their growth and multiplication. Meanwhile, the association of microorganisms in fishes depend on the environment of culture and their proliferation due to inadequate storage facilities. The aim of this study was focused on the isolation and identification of microorganisms from four frozen fish species sold in the Ado Ekiti metropolis. Frozen fish samples of Scomber scombrus (Atlantic Mackerel), Clupea harengus (Atlantic herring), Urophycis tenuis (White hake or mud hake) and Trachurus trachurus (Atlantic horse mackerel) from two markets in Ado Ekiti were microbiologically analyzed for possible microbial contamination. On the fish samples, the total heterotrophic count (THC) was 3.5×104 – 5.6×104 CFU/g, total coliform count (TCC) was 2.4×104 – 5.1×104 CFU/g, total Salmonella/Shigella count (TSSC) was 1.3×104 – 3.5×104 CFU/g, total Vibrio count (TVC) was 1.1×104 – 2.3×104 CFU/g and total fungal count (TFC) was 1.3×103 – 2.3×103 Spore/g were analyzed by cultural methods. There were variations in microbial loads among the fish species in the surveyed markets. The microorganisms identified with their percentage occurrence were Bacillus cereus (11.54%), Streptococcus faecium (13.46%), Alcaligenes faecalis (5.77%), Salmonella enterica serovar Typhi (5.77%), Micrococcus luteus (9.62%), Vibrio cholerae (7.69%), Aerococcus viridans (3.85%), Pseudomonas aeruginosa (7.69%), Xanthomonas fragariae (7.69%), Staphylococcus aureus (11.54%), Clostridium butyricum (7.68%), Escherichia coli (7.69%), Aspergillus fumigatus (11.11%), Aspergillus flavus (24.44%), Aspergillus clavatus (8.89%), Aspergillus fishcheri (6.69%), Aspergillus terreus (8.89%), Mucor mucedo (17.78%), Penicillium digitatum (13.33%) and Aspergillus parasiticus (8.89%). The results emphasized the microbial contamination of the fishes. The results obtained could serve as an awareness to consumers that microbial infection is possible from frozen fishes and as data for future reference in epidemiology or outbreak of disease from eating frozen fish.