Search

The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested. [ABSTRACT FROM AUTHOR]

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3 oC). Sensory evaluation, TPC and aw measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study. [ABSTRACT FROM AUTHOR]

Livelihood loss and lower income because of peatland mismanagement are crucial issues that must be resolved in peatland areas. Although many studies have assessed farmers' livelihoods and income enhancement, progress in addressing these problems remains inadequate. To address this issue, this study aimed to analyze various existing alternative livelihoods in the peatland community in Ogan Komering Ilir District, South Sumatra Province, Indonesia, and analyze scenarios for creating livelihoods and increasing people's incomes through changes in peat ecosystem management and peatland restoration programs. This study used a survey method conducted in South Sumatra Province's OKI District, one of the four priority peat-restoration districts in the province. We used three sampling stages, while descriptive, tabulated, and mathematical methods were used for analysis. We analyzed the feasibility of livelihoods that used benefit-cost analysis. The results showed that Sonor cultivation of paddies and catching fish in Rawang (swamp) were the livelihoods of farmers in peatlands. The community has also been processing peatland commodities into other products, such as Purun woven, and Gula Puan (buffalo milk processing). Several alternative livelihood scenarios that are financially profitable and can be developed include salted and smoked fish, Purun woven handicrafts, paludiculture, and agrosilvofishery, which can provide farmers with short-, medium-, and long-term income opportunities. This study can contribute to policymaking by fully considering the role of peat resources in rural livelihoods. [ABSTRACT FROM AUTHOR]

threat to the quality of salted fish products, leading to both economic losses and health concerns. The aim of this study is to elucidate the profile of contaminant fungi in traditional home-made salted fishes and assess their diversity index. Methods: Samples of salted fish were collected from Lhok Seudu, Aceh Besar, Indonesia, following approximately three months of storage. The samples were salted barred queenfish (Scomberoides tala), red snapper (Lutjanus compchanus), and blackfin snapper (Lutjanus buncanella). After diluted to a 10-6 concentration, the sample was inoculated onto potato dextrose agar media for 5-7 days of incubation. Grown fungal colonies were enumerated, and distinct macroscopic variants were isolated for further analysis, with subsequent incubation periods of 5-7 days. Observations encompassed both macroscopic and microscopic characteristics of the fungi. Results: The findings suggested that the appearance of Aspergillus species, such as Aspergillus flavus, Aspergillus niger, and Aspergillus fumigatus, was prevalence. The diversity index of contaminant fungi in the salted fish products was 1.15, categorized as having moderate diversity. Conclusion: Indonesian public health authorities should maintain a heightened awareness of the potential threat posed by mycotoxins in traditional home-made salted fish. The moderate diversity of fungal contamination highlights the probability of exposure to a range of fungal contaminants, each presenting distinct health risks. [ABSTRACT FROM AUTHOR]

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Background: In Egypt, salted fish is considered a typical processed fish, including salted sardine, salted mullet (feseikh), keeled mullet (sahlia), and herrings. High-quality protein, polyunsaturated fatty acids, vital amino acids, and trace minerals like magnesium and calcium are all abundant in fish. However, eating salted fish can expose people to toxins found in the environment, like heavy metals. Aim: In Zagazig, Egypt, four types of locally produced salted fish—salted sardine, feseikh, sahlia, and herrings—were tested for heavy metals, specifically lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg). Second, the assessed heavy metals linked to the Egyptian population's consumption of salted fish were used to calculate estimated daily intakes (EDI) and potential health hazards, such as hazard quotient (HQ) and hazard index (HI). Methods: Samples of salted herrings, feseikh, sahlia, and sardines were gathered from the markets in Zagazig. Samples of salted fish were subjected to acid digestion and then heavy metal extraction. Atomic absorption spectrometers (AAS) were used to measure heavy metals. HI, HQ, and EDI were computed computationally. Results: With the exception of mercury, which was not found in the salted herrings, the recorded results showed that all of the tested metals were present in the samples that were evaluated. The Herrings contained residual Pb and Cd contents that were highest, followed by sardine, feseikh, and sahlia, in that order. After sardine, herrings, and sahlia, Feseikh has the greatest As concentration. Sardine, feseikh, and sahlia had the highest quantities of mercury, in that order. A number of samples were found to be above the maximum allowable levels. There were no apparent hazards associated with consuming such conventional fish products, according to the computed HQ and HI values for the heavy metals under investigation based on the daily intakes. Conclusion: Samples of salted fish sold in Zagazig, Egypt, had high quantities of the hazardous elements Pb, Cd, As, and Hg. Due to the bioaccumulation and biomagnification characteristics of these studied metals, such data should be taken carefully even though the computed health hazards revealed no potential problems. [Open Vet J 2023; 13(12.000): 1738-1743]

The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested.

Background: In Egypt, salted fish is considered a typically processed fish, including salted sardine, salted mullet (feseikh), keeled mullet (sahlia), and herrings. High-quality protein, polyunsaturated fatty acids, vital amino acids, and trace minerals such as magnesium and calcium are all abundant in fish. However, eating salted fish can expose people to toxins found in the environment, such as heavy metals. Aim: In Zagazig, Egypt, four types of locally produced salted fish--salted sardine, feseikh, sahlia, and herrings--were tested for heavy metals, specifically lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg). Second, the assessed heavy metals linked to the Egyptian population's consumption of salted fish were used to calculate estimated daily intakes (EDIs) and potential health hazards, such as hazard quotient (HQ) and hazard index (HI). Methods: Samples of salted herrings, feseikh, sahlia, and sardines were gathered from the markets in Zagazig. Samples of salted fish were subjected to acid digestion and then heavy metal extraction. Atomic absorption spectrometers (AAS) were used to measure heavy metals. HI, HQ, and EDI were computed computationally. Results: With the exception of mercury, which was not found in the salted herrings, the recorded results showed that all of the tested metals were present in the samples that were evaluated. The herrings contained residual Pb and Cd contents that were highest, followed by sardine, feseikh, and sahlia, in that order. After sardine, herrings, and sahlia, feseikh has the greatest concentration. Sardine, feseikh, and sahlia had the highest quantities of mercury, in that order. A number of samples were found to be above the maximum allowable levels. There were no apparent hazards associated with consuming such conventional fish products, according to the computed HQ and HI values for the heavy metals under investigation based on the daily intakes. Conclusion: Samples of salted fish sold in Zagazig, Egypt, had high quantities of the hazardous elements Pb, Cd, As, and Hg. Due to the bioaccumulation and biomagnification characteristics of these studied metals, such data should be taken carefully even though the computed health hazards revealed no potential problems. [ABSTRACT FROM AUTHOR]

Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and multiplication on such rich protein substrate, and decomposition of the amino acids to their biogenic amines (BAs) derivatives. This study was undertaken to estimate the formed BAs in three salted fish retailed in Egypt, named feseikh, sahlia, and salted sardine. In addition, microbial counts including total plate counts (TPC), total psychrophilic counts (TPsC), and total Staphylococcus aureus counts (TSC) were enumerated. Dietary intakes and health risks associated with the formed BAs were also calculated and discussed. The obtained results revealed formation of the BAs in all examined salted fish species. Feseikh had the highest BAs contents as well as microbial counts. In conclusion, although the calculated dietary intakes revealed no potential risks associated with the consumption of the salted fish, however this assumption should be handled carefully due to inter-individual differences in their immune reactions to such BAs, particularly histamine. [ABSTRACT FROM AUTHOR]

This paper presents the main archaeological studies undertaken in relation to the production of Roman salted fish in Carteia (San Roque, Cadiz). All the salted fish facilities (cetariae) documented in the city are examined, and this confirms that Carteia was not only a strategic and commercial point of reference, but also an important center for the production of sauces and salted fish throughout the Roman period. [ABSTRACT FROM AUTHOR]

Livelihood loss and lower income because of peatland mismanagement are crucial issues that must be resolved in peatland areas. Although many studies have assessed farmers’ livelihoods and income enhancement, progress in addressing these problems remains inadequate. To address this issue, this study aimed to analyze various existing alternative livelihoods in the peatland community in Ogan Komering Ilir District, South Sumatra Province, Indonesia, and analyze scenarios for creating livelihoods and increasing people’s incomes through changes in peat ecosystem management and peatland restoration programs. This study used a survey method conducted in South Sumatra Province’s OKI District, one of the four priority peat-restoration districts in the province. We used three sampling stages, while descriptive, tabulated, and mathematical methods were used for analysis. We analyzed the feasibility of livelihoods that used benefit-cost analysis. The results showed that Sonor cultivation of paddies and catching fish in Rawang (swamp) were the livelihoods of farmers in peatlands. The community has also been processing peatland commodities into other products, such as Purun woven, and Gula Puan (buffalo milk processing). Several alternative livelihood scenarios that are financially profitable and can be developed include salted and smoked fish, Purun woven handicrafts, paludiculture, and agrosilvofishery, which can provide farmers with short-, medium-, and long-term income opportunities. This study can contribute to policymaking by fully considering the role of peat resources in rural livelihoods.

The production and maritime trade of salted-fish products are well documented in the western Mediterranean during the Classical and Roman periods. Ichthyological remains found within amphorae in shipwrecks and other archaeological contexts provide evidence for long-distance exchange based on the biogeographical distributions of fish species. The Ma'agan Mikhael B shipwreck (mid-seventh to mid-eighth century ad) found on the Carmel coast of Israel held three Late Roman amphorae which contained the remains of small fish. The identified species suggest a previously unknown fish-salting operation at the Sea of Galilee during the early Islamic period. The evidence also points to a distribution or trade centre for salted fish at Caesarea-Maritima after the transition to Islamic rule in the eastern Mediterranean. The results of this study demonstrate the value of archaeozoological methods applied to maritime archaeological contexts, attesting to production and trade activities that left few traces in the archaeological record of antiquity. [ABSTRACT FROM AUTHOR]

Research background. One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales. Experimental approach. The bacteria that grow in the histamine medium were isolated from the salted fish. Their ability to degrade histamine in the media with high NaCl content was tested. The bacterium with the highest histamine-degrading ability was identified and the histamine-degrading conditions were optimized, including the incubation temperature and the amount of NaCl in the medium. The regression equation was generated and tested using the local fish sauce in which different concentrations of histamine were added. Results and conclusions. Among the five bacteria isolated from the salted fish, the isolate with the greatest ability to degrade histamine was identified as Staphylococcus debuckii sp. The study of the capacity of the isolated bacteria to degrade histamine using the synthetic histamine broth (pH=7.0, t=25 °C and NaCl 25 % (m/V)) indicated that they were able to degrade up to 56 % of histamine. The optimization analysis showed that increasing the pH of the medium to 7.5 and lowering the incubation temperature to 20 °C could improve the histamine removal from 56 to 73 %. The generated regression model, validated by the experimental results of histamine removal from fish sauce, showed an acceptable error (not more than 10 %). S. debuckii, the isolated histamine-degrading bacteria, could be used as an inoculum to reduce histamine accumulated in fish products. Novelty and scientific contribution. The microbiological technique developed here can decrease the histamine concentration in the final product, fish sauce, to improve its quality in terms of food safety and satisfy the histamine regulation requirement. The findings of this study can also be used to treat other liquid foods that contain high concentrations of histamine. [ABSTRACT FROM AUTHOR]

Research background. One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. T. and domestic sales. Experimental approach. The bacteria that grow in the histamine medium were isolated from the salted fish. Their ability to degrade histamine in the media with high NaCl content was tested. The bacterium with the highest histamine-degrading ability was identified and the histamine-degrading conditions were optimized, including the incubation temperature and the amount of NaCl in the medium. The regression equation was generated and tested using the local fish sauce in which different concentrations of histamine were added. Results and conclusions. Among the five bacteria isolated from the salted fish, the isolate with the greatest ability to degrade histamine was identified as Staphylococcus debuckii sp. The study of the capacity of the isolated bacteria to degrade histamine using the synthetic histamine broth (pH=7.0, t=25 °C and NaCl 25 % (m/V)) indicated that they were able to degrade up to 56 % of histamine. The optimization analysis showed that increasing the pH of the medium to 7.5 and lowering the incubation temperature to 20 °C could improve the histamine removal from 56 to 73 %. The generated regression model, validated by the experimental results of histamine removal from fish sauce, showed an acceptable error (not more than 10 %). S. debuckii, the isolated histamine-degrading bacteria, could be used as an inoculum to reduce histamine accumulated in fish products. Novelty and scientific contribution. The microbiological technique developed here can decrease the histamine concentration in the final product, fish sauce, to improve its quality in terms of food safety and satisfy the histamine regulation requirement. The findings of this study can also be used to treat other liquid foods that contain high concentrations of histamine.

Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102–106 in solid-state (SSF) and 106–109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtili s and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Veteriner is the property of Fakultas Kedokteran Hewan, Universitas Udayana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was taken to investigate the prevalence of Staphylococcus aureus (S. aureus) in four types of salted fish, namely salted sardine, fesiekh, sahlia, and salted herrings that retailed in Zagazig city, Egypt. The antimicrobial susceptibility testing of the recovered S. aureus isolates was examined. Moreover, PCR was used for the detection of the coding genes of S. aureus-enterotoxins (SE) including Sea, Seb, Sec, and Sed. The obtained results of the current investigation revealed isolation of S. aureus from the examined salted sardine, fesiekh, sahlia, and salted herrings at 15%, 40%, 30%, and 15%, respectively. Fesiekh had significantly (p< 0.05) the highest total S. aureus count (3.17±0.13 log10 cfu/g), followed by sahlia (3.08±0.13 log10 cfu/g), sardine (2.33±0.07 log10 cfu/mL), and salted herrings (2.30±0.11 log10 cfu/g), respectively. Besides, 10%, 35%, 20%, and 5% of the examined salted sardine, fesiekh, sahlia, and salted herrings, respectively exceeded Egyptian limits of S. aureus. The recovered S. aureus isolates showed clear multidrug resistance profiling. PCR testing of selected S. aureus isolates for harboring Staphylococcal enterotoxin-coding genes revealed Sea, and Seb were not detected in any examined isolate. However, Sec was detected in 3 S. aureus isolates recovered from fesiekh, and in 2 isolates that recovered from sahlia. Sed was only detected in 2 isolates that recovered from fesiekh. Therefore, strict hygienic measures should be adopted during handling, and processing of salted fish. [ABSTRACT FROM AUTHOR]

The aimed of this research was to measure the effect of partner support and mental attitude on the economic recovery of salted fish traders in the Lamekongga traditional market. This research was an ex-post facto causal associative. The subjects of this research were 19 sellers of salted fish in the Lamekongga traditional market. Data was collected by distributing questionnaires and documentation. Data were analyzed using simple regression and multiple regressions. The results of this research indicate that there is an effect of partner support on economic recovery, mental attitude on economic recovery, then partner support and mental attitude together on economic recovery of salted fish traders in the Lamekongga traditional market. The effect is positive and significant. The implication of the research is to describe the post-recovery economy, the peak of COVID-19.

Copyright of Spal: Revista de Prehistoria y Arqueologia de la Universidad de Sevilla is the property of Spal. Revista de Prehistoria y Arqueologia de la Universidad de Sevilla and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jurnal Agribisains is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Histamine-forming bacteria (HFB) were isolated from the 70 salted fish samples bought from town markets of Guangdong Province of south China. In addition, the histamine-forming ability of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fish pickled overnight. They were identified as six bacteria species: Vibrio alginolyticus, Vibrio rumoiensis, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis, and Morganella morganii. The rate of confirmation of V. alginolyticus was highest (23 of 31), exceeding 200 mg/kg histamine. In particular, M. morganii produced a histamine amount that exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, five bacteria species of HFB were isolated from 34 dried salted fish. Among them, S. saprophyticus was dominant in the dried salted fish but produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fish formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to analyze whether the consumption of salted fish and processed foods increases the risk of nasopharyngeal carcinoma by analyzing the relevant case–control or cohort design. Methods: Major databases such as PubMed, ScienceDirect, Embase and Cochrane Library were searched to conduct related studies. In addition, Newcastle–Ottawa scale was employed for assessing the quality of articles. Random-effect model was utilized for meta-analysis. Total relative risk (RR) and 95% confidence interval (95% CI) were calculated. Results: Dose response showed a consistent linear relationship between the intake of salted fish and processed foods and the risk of nasopharyngeal carcinoma. In salted fish, the summary RR was 1.23 (1.04–1.47) for low intake and 1.45 (1.19–1.76) for high intake. For processed meat, low intake was 1.33 (1.09–1.62) and high intake was 1.65 (1.35–2.02). Low intake of processed vegetables was 1.28 (1.05–1.55) and high intake was 1.45 (1.17 –1.79) for high intake. Significant heterogeneity existed in all data but decreased in some subgroups after subgroup analysis. Conclusion: Salted fish and processed foods are risk factors for increasing nasopharyngeal carcinoma, but they have different risk characteristics due to different intakes, different stages, and different types. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion‐chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish. Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by‐product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat. [ABSTRACT FROM AUTHOR]

The present study was done to estimate the microbial quality of salted fish (moloha and fesikh) through detection of Staph. aureus with identified vancomycin and methicillin-resistant genes (VMRSA) from salted fish for their public health significance. A total of 50 samples of salted fish (25 moloha and 25 fesikh) were purchased from markets. Samples were examined microbiologically for detection of incidence and molecular characterization of Staph. aurous and assessment of the sanitary quality of salted fish. Total aerobic plate count showed mean values of 3.3×104 ± 1.3×10cfu/ml for moloha and 6.2×104 ± 3.6×10cfu/ml for fesikh, the coliform count showed a mean value of 2.1×102 ± 1.1×10cfu /ml and 3.5×102 ± 1.6 ×10 cfu/ml for moloha and fesikh respectively. Staph. aureus count showed a mean value of 1.9×102 ± 1.2×10 cfu/ml for moloha and 2.3×102 ± 1.2 ×10 cfu/ml for fesikh. Moloha samples exceed standard total aerobic bacterial count, Coliform's count, Staph. aureus count were14 (56%),7 (28%), 19 (76%) respectively, and fesikh samples exceed standard total aerobic bacterial count, Coliforms count, S. aureus count were18 (72%), 10 (40%), 23 (92%) respectively. Staph. aureus isolates were more sensitive to Vancomycin (66.66%), and the most resistant antibiotic was Oxytetracycline (95.24%) then Erythromycin and Doxycycline (92.86%). Incidence of isolation of Staph. aureus from examined moloha (25 samples) and fesikh (25 samples) by 76% and 92%. Methicillin-resistant Staph. aureus (MRSA) was 32% and 48%. Methicillin and vancomycin-resistant Staph. aureus (MVRSA) was 20 % and 36% respectively. MecA gene was detected in 60% of examined Staph. aureus isolates. Vancomycin-resistant genes (VanA, vanB, vanX) of examined Staph. aureus isolates were positive for vanA (30%) but vanB and vanX genes were not detected. Results revealed that both products are considered as a source of MVRSA, an emerging public health problem. [ABSTRACT FROM AUTHOR]

The goal of this research was to find out Staphylococcus aureus incidence in sixty samples of some salted fish (Salted sardine, Feseikh, and Molouha) obtained from random places in Kafrelsheikh Governorate as well as the prevalence rate of MRSA (mecA gene) in relation to enterotoxin production (Sea, Seb, Sec, Sed) by using PCR techniques. Furthermore, studying the relationship between salt content and the occurrence of Staph. aureus. Overall, coagulase positive Staph. aureus was identified in 30, 20, and 10% of salted sardine, feseikh, and molouha samples, with mean values of 3.05± 1.73, 3.45± 2.14 and 2.64± 1.39 (log 10) cfu/g, respectively. The mec A gene was identified by PCR in all coagulase positive Staph. aureus isolates (12 isolate), otherwise Sea gene wasn't detected in any of the positive MRSA isolates, Seb and Sec genes were found in 33.33% (each) of MRSA strains from salted sardine samples and 25% (each) of MRSA isolates from feseikh samples, and only one isolate (50%) from the molouha samples contained Sed gene. The salt content of the examined molouha samples were noticeably different (P< 0.05) from the other examined samples, whereas, between salted sardine and feseikh samples there was no statistically significant difference (P< 0.05), and inverse relationship was found between salt content and the prevalence of Staph. aureus. The presence of MRSA with staphylococcal enterotoxigenic genes in salted fish could be regarded as providing a health risk to consumers. Therefore, a significant effort should be made to maintain hygienic conditions in the processing, preparation, and handling of fish products to keep contamination to a minimum. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Spal: Revista de Prehistoria y Arqueologia de la Universidad de Sevilla is the property of Spal. Revista de Prehistoria y Arqueologia de la Universidad de Sevilla and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Jambal roti is a traditional salted-fermented product made from Arius thalassinus, which is a popular fish in Central Java Province, Indonesia. This research aimed to identify the moderate halophilic lactic acid bacteria isolated from jambal roti. The study began with enrichment culture (with MRS media and 5% NaCl) and isolation of lactic acid bacteria (LAB) using streak plate method. After the isolation, the isolate was identified using API 50 CHL kit (for phenotypic characteristic) and 16s rRNA gene sequence analysis (for genotypic characteristic). Eight pure isolates were identified from the fermented fish product. Most isolates (87.5%) were cocci (tetrad and pair), while the rest (1 isolated) was Lactobacillus (rod-shaped). All of which were moderate halophilic LAB. The isolates were selected based on their high proteolytic activity (quantitative) and R-value (qualitative). The analysis using API 50 CHL kit showed that all isolates were identified as Pediococcus pentosaceus 2 (99.9%), while further identification by repetitive PCR revealed three types of band profiles. In the 16s rRNA gene sequence analysis, three isolates were identified as Pediococcus acidilactici (strain no 306, 315, and 332), four isolates were identified as Pediococcus pentosaceus (strain no 312, 326, 328, and 339), and the other was identified as Lactobacillus plantarum (strain no 307). Moderate halophilic lactic acid bacteria isolated from Jambal roti were Pediococcus acidilactici, Pediococcus pentosaceus, and Lactobacillus plantarum. [ABSTRACT FROM AUTHOR]

Recent work in political ecology and more-than-human geography has highlighted the foundational role that nonhumans play in actively shaping politics. More than simply resources over which humans wage political battles, this work contends that nonhumans must be considered political actors in their own right. Building on this research, this paper examines a political-economic crisis in the Dominion of Newfoundland: the bank crash of 1894. I demonstrate how this ostensibly political and economic crisis was also critically ecological. I examine how it was shaped by the material properties of saltfish, as both dead codfish and a living microbial community. This paper contributes to Atlantic studies by emphasizing the nonhuman agency of fish and ocean-space in the constitution of maritime political economies. [ABSTRACT FROM AUTHOR]

This article discusses two and a half centuries of commentary on the salt-fish crux in "The Merry Wives of Windsor." Complaint of poet Henry James Pye on the crux; Most drastic solution to the problem of the crux; Problems with many of the two-"Coate" readings in the opening scene of "The Merry Wives of Windsor," which has long ranked among the most perplexing Shakespearean cruxes.

This study was aimed to determine lead (Pb) and cadmium (Cd) contained in salted fish from Banggai Islands Regency. The sampleswere collected by purposive sampling from Tinangkung district, Liang district and South Totikum district. Pb and Cd content was measured using the atomic absorbtion spectrophotometry method. The results showed that layang salted fish from Tinangkung district had Pb content 0,0976 ± 0,0660 mg/kg and Cd content 0,0064 mg/kg. Lencam salted fish from Liang district had Pb content 0,2459 ± 0,0206 mg/kg and Cd content 0,0255 mg/kg. Cakalang salted fish from South Totikum district had Pb content 0,2100 ± 0,0148 mg/kg and Cd content 0,0254 mg/kg. Salt from Liang district had Pb content 0,3250 ± 0,0071 mg/kg and Cd content 0,1075 ± 0,0071 mg/kg. While the value of Pb and Cd in content salt from South Totikum district had 0,2250 ± 0,0071 mg/kg and 0,1025 ± 0,0035 mg/kg. From the result, could be concluded that salted fish and salt from three different places in Banggai Island Regency are still in limit to consume based on standart from Badan Standart Nasional Indonesia (BSNI) that determine 0,3 mg/kg for lead and 0,1 mg/kg for cadmium.

Lipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (p0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (p

Background: Chinese-style salted fish intake in early life is considered an established risk factor for nasopharyngeal carcinoma (NPC). However, results for adult intakes of salted fish and preserved foods are inconsistent.Objective: The aim of this study was to ascertain the relations of Chinese-style hard and soft salted fish and preserved food intakes with NPC risk.Methods: We conducted a population-based case-control study in southern China with 2554 NPC cases identified through a rapid case ascertainment system and 2648 healthy controls, frequency-matched on age, sex, and area. Subjects (aged 20-74 y) were interviewed via a food-frequency questionnaire, including information on portion size. Data were also collected on alcohol consumption and potential confounders. Food intake was grouped into 3-5 energy-adjusted intake levels during adulthood (10 y prior) and adolescence (16-18 y). For childhood (at age 10 y), intake frequency of selected food items was collected. Multivariate-adjusted ORs with 95% CIs were estimated via logistic regression.Results: We found no association between NPC and intake of hard Chinese-style salted fish during adulthood, and an increased risk at the highest level of intake during adolescence (OR: 1.19; 95% CI: 1.03, 1.39). In contrast, we found a decreased risk for the middle intake level of soft salted fish during adulthood (OR: 0.68; 95% CI: 0.57, 0.81) and adolescence (OR: 0.71; 95% CI: 0.59, 0.85). Preserved foods showed contrasting risk profiles, e.g., the highest adult intake level of salted egg (OR: 1.51; 95% CI: 1.22, 1.87) and fermented black beans (OR: 0.67; 95% CI: 0.56, 0.80). Associations with NPC were weaker than previously reported, e.g., for weekly childhood intake of salted fish (OR: 1.56; 95% CI: 1.24, 1.97).Conclusions: Hard and soft salted fish have different risk profiles. Salted fish and other preserved foods were at most weak risk factors for NPC in all periods and may play a smaller role in NPC occurrence than previously thought. [ABSTRACT FROM AUTHOR]

Abstract A comparative analysis of different bacterial communities isolated from the muscles of salted wild bluespot mullet (Valamugil seheli) was performed by the phenotypic, biochemical and 16S rDNA gene sequences analysis. The bacterial composition of the salted mullet was dominated by consisting mainly of Gram-positive bacteria. The isolated bacterial species were Bacillus sp., Chryseobacterium sp., Kocuria sp., Macrococcus sp., Micrococcus sp., Psychobacter sp., Rothia sp., Salinicoccus sp., Streptococcus sp., and Vagococcus sp. The most dominant bacteria isolated from the salted mullet were Psychobacter sp. (32.26%), Rothia endophytica (26.88%), Vagococcus carniphilus (11.82%), Micrococcus flavus (10.75%) and Streptococcus sp. (7.53%). We therefore conclude that the dominant bacterial community can be an important safety parameter and could be used as baseline in future studies to determine the relationship between the isolated bacterial strains and the spoilage potential. Highlights • The bacterial community in wild salted mullet was analyzed. • The bacterial composition of the salted mullet was dominated mainly by Gram-positive. • The isolated bacterial strains were belonging to 10 genera. • Psychobacter , Rothia , Vagococcus , Micrococcus and Streptococcus were the dominant bacteria. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The current investigation was planned to investigate the biochemical changes and economical estimation of salted Sand smelt fish (Atherina boyeri). Dry salting levels; 10, 15, 20 and 25% were applied. Results showed that the raw whole fish composed 75.49% moisture, 13.02% crude protein, 1.83% lipid and 9.60% ash content. pH value and thiobarbituric acid (TBA) values were 6.35 and 0.88 mg Malonaldhyde (MA)/ kg sample, respectively. Concerning the bacterial load; total plate count (TBC) and Hallophillic bacterial count (HBC) were 2.48 and 2.00 log10 cfu/g samples, respectively. All of these values changed as affected by salt concentration used and storage period. Sensory scores were higher in heavy salted products (20% and 25% salt) than light salted products (10% and 15% salt). Economically, fish salting is a simple technique can be created new working chances (small projects) for many people and also it can be reduced of fish protein gap. [ABSTRACT FROM AUTHOR]

In Indonesia, South of Sumatera province is the second position of the highest prevalence of hypertension for Sumatera region after Bangka Belitung province the first. Palembang City is the quite big fish producer city, such as home industry producing salted fish. This study aimed to analyse the association between consuming salted fish and hypertension incidence. The cross-sectional design was conducted in 5 Ulu Subdistrict, Palembang City, South Sumatera Province in April - June 2016 and involved 90 subjects as sample taken by using cluster method. Systole and diastole blood pressure measurement used sphygmanometer brand ABN and stethoscope conducted by trained nurses. Sample taking of salted fish sold in 5 Ulu Subdistrict that was most consumed from each neighbourhood/RT selected as sample was then taken as much as 250 gram, further samples were sent to and the NaCl level was to be checked at Faculty of Fisheries Product Technology, Bogor Agricultural Institute. Variables that would be examined were variable salted fish consumption with hypertension. Data was analysed with chi square test. There was not association between consuming salted fish with high level of NaCl and normal level to suffer hypertension in the area of salted fish production (p value> 0.05). People who consumed salted fish and in the area of salted fish production have the risk to suffer hypertension with those consume salted fish in normal. [ABSTRACT FROM AUTHOR]

Taking Manilius' description of the processing of fish in Astronomica 5.656-81 as its starting point this paper examines the relationship of fish salting to other aspects of the exploitation of the marine ecosystems in particular the exploitation of coastal salt lagoons. Despite the paucity of evidence for salterns dated to the Roman period several can be associated with fish salting installations, for example, at O Areal (Vigo, Galicia) and Punta de l'Arenal (Javea, Alicante). The paper concludes by considering epigraphic evidence for connections between the personnel involved in the catching and sale of fish, and the provision of raw materials. [ABSTRACT FROM AUTHOR]

Research into the processing of marine resources along the Mediterranean coasts in antiquity reveals an uneven picture. The archaeological evidence for the systematic processing of fish and seafood in the western part is abundant and varied. Here, the production of salted fish and fish sauces seems to have been an important factor contributing to economic growth in many locations. In the eastern part of the Mediterranean, however, archaeological evidence for the processing of marine resources is much less common and is often indirect. Large-scale processing plants are virtually absent from the archaeological record and there are few studies of the remains of fish and shellfish or of other material evidence relating to fish preservation and commerce. Yet written evidence on the subject abounds, but places heavy emphasis on consumption and commerce rather than production. This paper describes the evidence and explores possible reasons for this imbalanced representation in an attempt to assess the actual importance of the processing of marine resources across the whole Mediterranean region. Issues discussed are the shifting emphasis on fish processing across space and through time, archaeological research agendas and methodologies, resource availability and abundance and, finally, issues of scale and visibility. [ABSTRACT FROM AUTHOR]

This article addresses the question of the production of locally processed and imported marine products in the Aegean through time, utilising zooarchaeological evidence combined with various other records when available. What is clear from this overview is that Aegean populations were familiar with processing techniques from as early as the Mesolithic period. Despite evidence for more intensive exploitation and preservation of marine resources at specific times and in specific areas, aimed at maximising the returns from seasonally abundant catches, in general preserved marine products seem to have been of limited significance to Aegean communities and they probably never constituted a significant part of the Aegean diet. [ABSTRACT FROM AUTHOR]

The aim of this paper is to present a short overview of the production and trade in marine resources in Italy and Sicily during Antiquity. As the results of this research have already been published in detail elsewhere, the aim of this short contribution is to summarise the most important data and to highlight some of the research questions that remain unsolved. The paper follows a chronological order, from the pre-Roman period to the 2nd century AD, as well as a geographical one, starting with Sicily, moving on to Magna Grecia in what is now southern Italy and then moving on to the rest of Italy. A major consideration, highlighted here, is that in many cases we are dealing with data from old excavations and precise archaeological information is rarely available. [ABSTRACT FROM AUTHOR]

Despite a dearth of literary and archaeological evidence for the commercial production of salted fish or fish sauces in the Aegean during the Classical and Hellenistic periods it has been argued, based on a variety of proximate data, that such production must have been common. This paper suggests those arguments are probably wrong. It argues first that the absence of archaeological evidence for regional Aegean production and trade is itself not necessarily meaningful since a similar absence exists for the Black Sea region during the Classical and Hellenistic periods when commercial production and trade is otherwise well attested; in the Black Sea the most common varieties of saltfish were produced without the use of permanent installations such as salting vats and shipped not in amphoras but in large baskets, thereby leaving little trace in the archaeological record. Evidence for regional Aegean production is also, however, largely absent from the literary and epigraphic sources where a number of key pieces of evidence have been misinterpreted. The evidence suggests instead that commercial catches even of species well suited for preservation would have been marketed fresh. This can be explained in part by the fact that in the Aegean different environmental constraints obtained. More importantly, institutional factors often would have made the commercial production and trade of salted fish and fish sauces uneconomical. Even where local conditions of glut periodically prevailed the possibility of household production may have prevented the development of commercial production on any meaningful scale. [ABSTRACT FROM AUTHOR]