Conventional and Non-conventional Smoking on Microbial Quality and Histamine of Ikan Fufu (Smoked Fish)

Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks. The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish. Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA (LAB) PRODUCING BACTERIOSIN-LIKE FROM SMOKED GIANT CATFISH (Arius thalassinus)

Bacteriocin was bacterial metabolite that have antimicrobial properties, so it had the potential to be used as food bio preservatives. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid; one of them was giant cathfish (Arius thalassinus). This study aims to obtain LAB isolates that have strong antimicrobial activity and have the potential to produce bacteriocin-like from smoked giant catfish (Arius thalassinus). The research method used an experimental method that analyzed descriptively. Based on the results, there were 15 isolates LAB isolated from smoked giant catfish. Three selected isolates showed strong antimicrobial activity inhibiting E. coli and S. aureus bacteria, and the most effective inhibiting Salmonella sp. One selected LAB isolates identified Pediococcus acidilactici suspected to produce pediocin bacteriocin-like, while the other two isolates identified Lactobacillus plantarum sp 1 and Lactobacillus plantarum sp 2 which suspected to produce plantaricin bacteriocin. Bacteriocin from the three isolates of LAB had characteristics stable to temperatures up to 121oC, stable in pH range 2-6, and bacteriocin activity increased with the addition of SDS (Sodium Dodecyl Sulfate) and EDTA (Ethylenediaminetetraacetic acid) surfactants. The conclusion was that the bacteriocin produced was stable at high temperature, low pH, and resistence in the presence of surfactants, so it had the potential to be developed as biopreservatives material in preserving fish-based foods

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new product that has not yet been commercialized and was collected from the production facility. Monitoring data have shown that cold-smoked products can be contaminated by L. monocytogenes, the presence of which has been highlighted mainly by enrichment culture (presence in 25 g). The isolated Listeria were serotyped and belonged mainly to low-virulence serotypes (1/2c), followed by serotypes 1/2a, 1/2b, and 4b. Furthermore, considering the ability of L. monocytogenes to grow in these products due to their chemical–physical characteristics (pH > 6.0, Aw > 0.97) and long shelf life at 4°C, an additional aim was to verify the activity of different bioprotective starters, including Lactilactobacillus sakei (LAK-23, Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italy), Carnobacterium spp., Lacticaseibacillus casei (SAL 106), and Lacticaseibacillus paracasei (SAL 211), in cold-smoked sea bass. All starters were bacteriocin producers. For this experiment, smoked sea bass samples were intentionally inoculated with a mixture of three different strains of L. monocytogenes and of each starter culture. After inoculation, the smoked sea bass were vacuum-packed and stored at 6 ± 2°C for 60 days, simulating the typical abuse storage temperature of markets and home refrigerators. At 0, 15, 30, 45, and 60 days, the sea bass samples were analyzed to evaluate the effectiveness of the starters against L. monocytogenes. Listeria monocytogenes growth was prevented only by the addition of the LAK-23 starter. Indeed, at the end of the shelf life, the amount of L. monocytogenes observed was similar to that in the inoculum. Consequently, the use of this starter can allow the inclusion of cold-smoked sea bass or smoked fish products in category 1.3 of Regolamento CE 2073/2005, which are products that do not support the growth of this microorganism. Finally, the activity of the LAK-23 starter did not produce an off flavor or off odor in the smoked sea bass.

Identification of histamine in fish and fish products in Poland during 2014–2018

Introduction Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018. Material and Methods A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection. Results Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring. Conclusion The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

Investigation of the process of moisture loss during refrigerated storage of fish

The purpose of current work is to study the effect of carbon dioxide on the shrinkage of smoked fish and to develop a technical solution for the implementation of technology with the use of CO2 in fish trade. We use mackerel, flounder and crucian carp as test samples. The studies were carried out in two versions: storage of fish in a chamber under traditional conditions and with the addition of carbon dioxide (CO2) to the refrigerating chamber. The use of carbon dioxide gas during the storage of smoked fish leads to an increase in the water-holding capacity of the fish in comparison with the traditional storage method. In our proposed method of storage in a cold atmosphere with CO2, fish shrinkage is reduced. The carbonate ions well bind water molecules in the hydration shell due to positive hydration, which slows down the processes of hydrolysis and oxidation of lipids inside the subcutaneous layer and preserves the moisture-retaining capacity of tissues. Thus, the use of carbon dioxide in the storage of smoked fish reduces weight loss and does not affect the appearance of the fish.

The Effects of Three Traditional Smoking Methods on the Concentrations of Polycyclic Aromatic Hydrocarbons (PAHS) in Smoked Fishes

The effects of three traditional smoking methods on the concentrations of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fishes were studied to determine the concentration of PAHs in locally available and commonly consumed smoked fish species. Samples of two highly traded species of fish, Scomber scombrus and Horse markerel, among the low income people for immediate consumption were purchased from the market and processed using sawdust smoke, firewood smoke and charcoal smoke respectively. Some of the fresh fishes were also analyzed as control. The PAHs content were extracted with standard dichloromethane using solid-liquid extraction, and analyzed using Gas chromatography – Mass spectrophotometer (GC-MS) method. The results showed that fish samples processed with sawdust smoke recorded the highest concentrations of total PAHs, having 1.295 mg/kg in Horse markerel and 2.020 mg/kg in Scomber scombrus, followed by firewood smoked samples with total PAHs content of 0.910mg/kg in Horse markrel and 1.175 g/kg in Scomber scombrus while charcoal smoked samples recorded the least total PAHs levels of 0.590 mg/kg in Horse markerel and 0.960 mg/kg in Scomber scombrus. Benzo(a)pyrene concentrations which is usually used to estimate the carcinogenicity of other PAHs was below detection level in both species of fish. PAH4 was proposed by European food safety authority, recommendation level of 30 mg/kg was concluded by the EU regulation. Any PAHs have been associated with intense carcinogenicity in humans, and thus have implication for the quality and safety of these fish products. Therefore, it is imperative that regulatory bodies conduct awareness campaigns to educate the smoked fish processors, traders and consumers on the need to discourage the use of sawdust in smoking fish and adopt safer and improved methods of smoking fishes.

Profile and Prospects of Fish Processing In Rokan Hilir Regency

Post-harvest handling and processing of fishery products is an aspect of the development of the fisheries industry in an area. Rokan Hilir Regency is one of the main fish-producing areas in Riau. This study aims to describe the profile of processed fishery and its development prospects in the future. This research was conducted from July to September 2020. Primary data was obtained through direct field observations of fish processing objects and accompanied by interviews with the owners and workers of the fish processing businesses. Interviews were also conducted with community leaders, related industries, government officials and academics. Secondary data was collected from reports of government and other agencies. Includes SWOT analysis, situation analysis, participatory analysis, problem analysis, objective analysis, and development analysis. Processed fish products in Rokan Hilir are; dried prawns, salted fish, prawn powder, fish meal, dried trash fish, fish lamps, shrimp paste and smoked fish. The centers for producing fish are sub-districts; Bangko, Pasir Limau Kapas, Sinaboi, Babussalam and Rantau Kopar. The long distance to consumers, difficulty in accessing production centers and limited supporting infrastructure are problems in processing fishery products in this area. The types of processed fish products that are more prospective are shrimp flour, salted fish and smoked fish. The recommended development strategies include; human resource training in the field of business management, providing stimulants and ongoing guidance from the government and industry.