The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

Novianti Adi Rohmanna, Zuliyan Agus Nur Muchlis Majid, Syifa’ Rabbani, Sri Kumalaningsih, Sucipto Sucipto

Abstract


Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

Keywords


Dasyatis sp.; Microbial quality; Physicochemical; Wet-salting method

Full Text:

PDF

References


Ahmed, E. O., Ali, M. E., El hag., G. A., and Aziz A. A. A. (2018) ‘Effect of different salt concentrations level on chemical composition of wet-salted fermented product (fessiekh)’, International Journal of Fisheries and Aquatic Studies, 6(2), pp. 280–284

Albarracín, W., Sánchez, I. C., Grau, R., and Barat, J. M. (2011) ‘Salt in food processing; usage and reduction: a review’, International Journal of Food Science & Technology, 46 (7), pp. 1329–1336

Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. M. R., and Khan, M. S (2017) ’A review on Mechanisms and commercial aspects of food preservation and processing’ Agriculture and Food Security, 6(51), pp. 1-22

AOAC. (1999) Official Methods of Analysis of AOAC International. 16th Ed. Volume 1. USA: AOAC International.

Bakhiet, H. H. A., and Khogalie, F. A. E. (2012) ‘Effect of different salt concentrations on chemical composition of the fish hydrocynus spp.’, Online Journal of Animal and Feed Research, 1(6), pp. 461–464

Bate-Smith, E. C., and Bendall, J. R. (1956) ‘Changes in muscle after death’, British Medical Bulletin, 12 (3), pp. 230-235

Bellagha, S. A., Sahli, A., Farhat, N. Kechaou, and Glenza A. (2007) ‘Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling’, Journal Food Engineering, 78, pp. 947-952

Besas, J. R., and Dizon, E. I. (2012) ‘Influence of salt concentration on histamine formation in fermented tuna Viscera (Dayok)’, Food and Nutrition Science, 3, pp. 201–206

Binici, A., and Kaya, G. K. (2017) ‘Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)’, Food Science and Technology, 38, pp. 66–70

Cobb, B. F., Aoaniz, I., and Thompson, C. A. (1973) ‘Biochemical and microbial studies on shrimp: Volatile nitrogen and amino nitrogen analysis’, Journal of Food Science, 38, pp. 431-435

Duong-Ly, K. C., and Gabelli, S. B. (2014) ‘Salting out of proteins using ammonium sulfate precipitation’, Methods in Enzymology, 541, pp: 85-94

Gassem, M. A. (2019) ‘Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia’, Saudi Journal of Biological Sciences, 26(1), pp. 137–140

Idakwo, P. Y., Negbaenebor, C. A., Badau, M. H., and Gbenyi, D. I. (2016) ‘Total volatile base nitrogen (TVBN) and trimethylamine (TMA) content of "Bunyi youri" as influenced by the addition of glucose and clove during storage’, International Journal of Biotechnology and Food Science, 4(5), pp. 81–85

Immaculate J. K., Prakash, S., and Patterson, J. (2016) ‘Wet and dry salting processing of double spotted queen fish Scomberoides lysan (Forsskål, 1775)’, International Journal of Fisheries and Aquatic Studies, 4(3), pp. 330–338

Latifa, G. A., Chakraborty, S. C., Begüm, M., Nahid, M. N., and Farid, F. B. (2014) ‘ Nutritional quality analysis of bangladeshi fish species, M. tengra (Hamilton-Buchanan, 1822) preserved with different salt curing methods in laboratory condition’, American Journal of Food and Nurition, 2(6), pp. 100-107

Lee, H., Kim, M. S., Lee, W., and Cho, B. (2018) ‘Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging’, Sensors and Actuators B, 259, pp. 532-539

Kayim, M., and Can, E. (2010) ‘The pH and total fat values of fish meat in different iced storage period’, Asian Journal of Animal and Veterinary Advances. 5 (5), pp. 346-348

Majid, Z., Rohmanna, N., and Robbani, S. (2020) ‘Effect of brine time on quality of wet-salted fish’, Tropical Wetland Journal, 6(1), pp. 05-09

Masniyom, P. (2011) ‘Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging’, Songklanakarin Journal of Science and Technology, 33(2), pp:181-192

Mueda, R. T. (2015) ‘Physico-chemical and color characteristics of salt-fermented fish sauce from anchovy Stolephorus commersonii’, International Journal of the Bioflux Society, 8(4), pp. 565-572

Mukit, S. S., Hoque, M. S., Roy S., Rahman, M. B., and Chakma, S. (2016) ‘Effects of different types and concentrations of salt on the quality aspects of salted hilsa (Tenualosa ilisha)’, International Journal of Innovative Research, 1(1), pp. 30–39

Oliyaei, N., Moosavi-Nasab, M., and Ghorbani, M. (2019) ‘Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)’, Iranian Journal of Fisheries Sciences, 18(2), pp. 371–385

Pourashouri, P., Yeganeh, S., and Shabanpour, B. (2015) ‘Chemical and microbiological changes of salted caspian kutum (Rutilus frisii kutum) roe’, Iranian Journal of Fisheries Sciences, 14(1), pp. 176-187

Santoso, J., Yasin, A. W. N., and Santoso. (2007) ‘Perubahan sifat fisiko-kimia daging lumat ikan cucut dan pari akibat pengaruh pengkomposisian dan penyimpanan dingin (The effect of composition and chill storage on physicochemical properties change leaching of shark and stingray mince)’, Jurnal Perikanan dan Kelautan, 12 (1), pp. 1–7 [in Indonesian]

Silva, F. G., Santos, H. F., Assis Leite, D. C., Lutfi, D. S., Vianna, M., and Rosado, A. S. (2020) ‘Skin and stinger bacterial communities in two critically endangered rays from the South Atlantic in natural and aquarium settings’, MicrobiologyOpen, 9(12), pp. 1-16

Singapurwa, N. M. A. S., Sudiarta, I. W., Semariyani, A. A. M., and Kant, M. L. (2017) ‘The type of fish and storage time to the characteristics of pe-detan in Jembrana Bali’, Sustainable Environment Agricultural Science, 1(1), pp. 12–18

Solomon, O., Kingsley, A., and Anosike, S. (2017) ‘Effects of salts on preservation and metabolic activities of fish and meat microflora’, Journal of Industrial Research and Technology. 6 (1), pp. 90-102

Sulistijowati, R., Harmin, R. M., and Djon, H. (2018) ‘Chemical quality of dried stingray (Dasyatis sp.) marinated with belimbing wuluh (Averrhoa blimbi L.)’, International Journal of Innovative Science and Research Technology, 3(8), pp. 562-569

Thorarinsdottir, K. A., Arason, S., Sigurgisladottir, S., Valsdottir, T., and Tornberg, E. (2011) ‘Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets’, Food Chemistry, 124(1), pp. 7–14

Yeganeh, L. P., Azarbaijani, R., Mousavi, H., Fazeli, S. A. S., Amoozgar, M. A., and Salekdeh, G. H. (2015) ‘Genome-wide analysis of Oceanimonas sp. GK1 isolated from Gavkhouni Wetland (Iran) demonstrates presence of genes for virulence and pathogenicity’, Cell Journal, 17 (3), pp. 451–60




DOI: https://doi.org/10.21776/ub.afssaae.2021.004.01.9

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Novianti Adi Rohmanna

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.