Physicochemical, nutritional, and quality parameters of salted semidried mullet (Chelon haematocheilus) prepared with different processing methods

The mullet (Chelon haematocheilus) is a cosmopolitan coastal species. It is often consumed as a sliced raw fish in Korea and as a dried and salted fish roe in several countries, including the southeastern United States and Japan. In this study, to optimize traditional processing of salted semidried mullet (SSDM) for the development of high-quality products, nine different types of traditional process were applied, and quality changes including physicochemical, nutritional, and sanitary properties were observed. The approximate composition of SSDM was as follows: moisture, 66.1% to 71.8%; ash, 1.65% to 3.75%; crude protein, 16.12% to 18.09%; and crude lipid, 1.11% to 2.07%. The salinity, water activity (Aw), color parameters, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA), and the total volatile basic nitrogen (TVB-N) contents in fresh mullet (FM) and different SSDM groups were affected by different processing techniques including salt concentration and drying methods. In particular, the salinity was significantly increased, whereas the Aw was significantly decreased in all SSDM groups compared to those of FM group. In both FM and SSDM groups, the AV, POV, and TBA values gradually increased with prolonged storage and crude fat content; however, they were not affected by salinity. The amino and fatty acid content also varied depending on the processing method; however, the composition and protein patterns were similar among the groups. The total aerobic bacterial numbers of all SSDM groups were also influenced by different processing methods. The microbial numbers in the mullet after salted semidried treatment were markedly lower than in the FM group during refrigerated storage for 14 days. Therefore, salted semidried treatment for mullet show extended shelf life and improved microbiological safety and biochemical parameters during refrigerated storage.

Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

Background and Aim:

Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.

Materials and Methods:

A total of 114 samples of fermented milk from camels, goats, and cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, and Sebba. Microbiological and physical parameters were monitored using standards methods.

Results:

Microbiological analysis of fermented milks showed high average values of 7.60±1.50×10⁹ colony-forming unit per milliliter (CFU/ml), 5.72±3.60×10⁷ CFU/ml, 5.53±2.00×10⁵ CFU/ml, 1.97±0.18×10³ CFU/ml, 1.98±0.25×10³ CFU/ml, and 0.10±0.09×10³ CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, Staphylococcus aureus, total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by Salmonella or Shigella. The average values of pH, acidity, dry matter, ash, fats, proteins, and total carbohydrates content of samples were ranged, respectively: 3.830-4.137, 1.888-2.822%, 8.271-13.004%, 0.199-0.476%, 1.210-3.863%, 2.125-3.764%, and 3.080-5.428 % (w/w). Na/K and Ca/Mg ratio ranged from 0.104 to 0.909 and from 3.392 to 16.996, respectively. Total microbial flora, yeasts and molds, total coliforms, fats, calcium, potassium, iron, and zinc were significantly different.

Conclusion:

This research contributed in the evaluation of the hygienic and nutritional qualities of local fermented milk. Results obtained in this study confirm the need to set up the training program on the sanitary condition to traditional maker’s to ensure the good fermented milk with high organoleptic and nutritional qualities.

in food services

Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.