@article{jfnr2021995,
author={{Bulushi, Ismail Al and Rahman, Mohamed and Ayyash, Mutamed and Waly, Mostafa and Za¡¯abi, Mohammed Al and Abushelaib, Aisha and Hadhrami, Jalila Al and kalbani, Jamila Al},
title={Characterization and Storage Stability of Traditional Salted <i>Thunnus albacares</i> and <i>Scomberoides commersonianus</i>},
journal={Journal of Food and Nutrition Research},
volume={9},
number={9},
pages={484--491},
year={2021},
url={http://pubs.sciepub.com/jfnr/9/9/5},
issn={2333-1240},
abstract={Traditional salted <i>Thunnus albacares</i> and <i>Scomberoides commersonianus</i> processed with a thyme and other additives recipe were microbiologically and physiochemically characterized to evaluate its safety, quality and storage stability at 23 ¡À 2¡ãC with a reference to the bacterial floral composition and halophilic bacterial floral types and its potential. This study was conducted in two stages. In the first stage, 15 kg of <i>Thunnus albacares</i> and <i>Scomberoides commersonianus</i> each were bought from local markets and characterized, whereas, in the second stage, 20 kg of <i>Scomberoides commersonianus</i> were stored at 23 ¡À 2¡ãC for 10 weeks and its storage stability was evaluated. Total aerobic mesophilic bacterial and moderate halophilic bacterial counts were log 2.0 ¡À 0.78 - 2.4 ¡À 0.44 CFU/g and log 1.8 ¡À 0.11 - 2.5 ¡À 0.53 CFU/g. <i>Enterobacteriaceae</i>, <i>Staphylococcus aureus</i>, mesophilic lactic acid bacteria and yeasts and molds counts were &lt; log 1 CFU/g. <i>Vibrio parahaemolyticus</i> was not detected. <i>Bacillus amyloliquefaciens</i> and <i>B. methylotrophicus</i> were the most dominant halophilic bacteria among the flora. Most of the <i>Bacillus</i> species showed antimicrobial, amino decarboxylation and lipolytic activities. Water activity, peroxide value and acid value were 0.79 ¡À 0.00 - 0.85 ¡À 0.00, 2.8 ¡À 1.4 - 5.6 ¡À 1.4 meq/kg fat and 2.3 ¡À 0.62 - 3.2 ¡À 1.1. Tyramine, histamine, cadaverine and putrescine were found in trace amounts. Salted fish product<SUP>,</SUP>s characteristics did not change significantly during storage except NaCl content and colour value a. In conclusion, traditional salted <i>Thunnus albacares</i> and <i>Scomberoides commersonianus</i> were found to be microbiologically safe with good quality and storage stability of 10 weeks.},
doi={10.12691/jfnr-9-9-5}
publisher={Science and Education Publishing}
}