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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Biophysicochemical changes that occur in fish during different stages of traditional processing
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Biophysicochemical changes that occur in fish during different stages of traditional processing

机译：在传统加工的不同阶段鱼类中发生的生物物理化学变化

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Smoking in Nigeria is the most affordable and widely used traditional fish processing method aimed at preserving or reducing losses. However, smoked fish can be a source of microbial hazard. This study assessed the biophysicochemical changes of fish muscles along the processing line of Oreochromis niloticus in Eleyele lake. A Structured questionnaire was administered to the fish processors in order to identify the procedural processing line of their fish. Microbial assay was done for total aerobic bacteria, enterobacteriacea, and salmonella counts. Nine processing stages identified in fish processing include: Stage 1- unwashed fish muscle tissue; Stage II- washed fish muscle tissue (washed, scalded, eviscerated and washed again); Stage III- Salted fish at 28.90C; Stage IV- Salted Fish in the smoking kiln after 30 minutes at 750C (temperature of smoking flame); Stage V - Salted fish in the smoking kiln after 1hr at 76 0C; Stage VI- Salted fish in the smoking kiln after 1hr 30min. 65oC; Stage VIISalted fish in the smoking kiln after 2hr at 400C; Stage VIII -Salted fish in basket after 24hrs of storage; and Stage IX- Salted fish in basket after 48hrs of storage at 26-28oC ambient temperature. A significant increase (P<0.05) was recorded in total aerobic plate count (TAPCs) from stage I (7.42CFU/g) to II (12.00CFU/g) when the tilapia fish was washed using the water from the lake, scalded and eviscerated. The reverse was the case with the enterobacteriaea counts (EC). At stage III, where salt was sprinkled on the fish, a significant decrease (P<0.05) was observed in the TAPCs from 12.00+0.00CFU/g to 9.17+3.22CFU/g. Also, a significant decrease (P<0.05) was observed in all the counts in the first 30 minutes of smoking (stage IV) when the temperature rose from 28.90C to 750C. Furthermore, a significant decrease (P<0.05) was recorded only in the TAPC while a significant increase (P<0.05) was observed in EC and Salmonella counts. A significant increase in TAPCs was observed during storage from 7.56 +0.10CFU/g (stage 7) to 12.0+0.00CFU/g (stage 8) while a significant increase (P<0.05) was observed in ECs from stage 8 to 9. Significant differences (P<0.05) were obtained for zinc, manganese, iron along the processing line, but Lead, Cadmium, Chromium, Nickel and Copper showed no significant differences. This study showed significant changes in the biological, physical and chemical changes of fish muscles along the processing line of Tilapia. The implications and public health concerns are hereby discussed.
机译：尼日利亚的吸烟是最经济实惠，使用最广泛的传统鱼类加工方法，旨在保持或减少损失。但是，熏鱼可能是微生物危害的来源。这项研究评估了沿Eleyele湖的尼罗罗非鱼（Oreochromis niloticus）加工线中鱼肌肉的生物物理化学变化。对鱼类加工者进行了结构化问卷调查，以确定其鱼类的程序加工线。对总需氧细菌，肠杆菌科细菌和沙门氏菌计数进行了微生物检测。在鱼类加工中确定的九个加工阶段包括：阶段1-未清洗的鱼肌肉组织;第二阶段-清洗过的鱼肌肉组织（清洗，烫伤，去内脏并再次清洗）;第三阶段-咸鱼在28.90C;第四阶段-在750℃（吸烟火焰温度）下放置30分钟后，将烟熏鱼放入烟熏窑中;阶段V-在76 0C下1小时后，在熏制炉中腌鱼;第六阶段-1小时30分钟后在熏制窑中腌制鱼。 65oC;在400°C下放置2小时后，将VIIS腌制的鱼放入熏制窑中;阶段VIII-储存24小时后将盐腌的鱼放入篮子中; IX-在26-28oC环境温度下储存48小时后，将盐腌鱼放在篮子中。当用湖水冲洗罗非鱼鱼后，从阶段I（7.42CFU / g）到阶段II（12.00CFU / g），总需氧板数（TAPCs）显着增加（P <0.05）。内脏肠细菌计数（EC）则相反。在第三阶段，在鱼上撒了盐，在TAPC中观察到从12.00 + 0.00CFU / g显着降低（P <0.05）至9.17 + 3.22CFU / g。另外，当温度从28.90℃升至750℃时，在吸烟的前30分钟（阶段IV）中，所有计数均显着下降（P <0.05）。此外，仅在TAPC中记录到显着降低（P <0.05），而在EC和沙门氏菌计数中观察到显着提高（P <0.05）。储存期间，TAPCs从7.56 + 0.10CFU / g（第7阶段）显着增加到12.0 + 0.00CFU / g（第8阶段），而ECs从第8阶段到第9阶段则显着增加（P <0.05）。沿生产线的锌，锰，铁有显着差异（P <0.05），但铅，镉，铬，镍和铜没有显着差异。这项研究表明，罗非鱼加工线中鱼肌肉的生物学，物理和化学变化发生了显着变化。特此讨论影响和公共卫生问题。

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