Microbes and Chemical application in

fishery product
Heru Pramono
 Outline
Fish spoilage
Fermentation principles
Chemical principles
Microbial Growth
 Fish spoilage
As we know, microbes lives associated with fish
They harboring in skin, gastro intestinal tract, gills, and
slimes
When fish lives, they cannot caused any destruction, but they
act as soon as possible since fish die
Many bacteria, molds, and yeast caused fish spoilage, i.e.
Pseudomonas sp.,
 Microbial food spoilage is an area of global concern as it has
been estimated that as much as 25% of all food produced is
lost post-harvest owing to microbial activity
An improved science-based understanding of the growth and
activity of spoilage microorganisms in seafood and other
foods is crucial for the development of preservation
techniques and subsequent reduction of losses due to
spoilage
During storage, the microflora changes owing to different
abilities of the micro organisms to tolerate the preservation
conditions
 Gram-negative, fermentative bacteria (such as Vibrionaceae)
spoil unpreserved fish,
psychrotolerant Gram- negative bacteria (Pseudomonas spp.
and Shewanella spp) grow on chilled fish
CO2 packing inhibits respiratory organisms and selects for
Photobacterium phosphoreum and lactic acid bacteria (LAB)
Respiratory Gram-negative bacteria are typically inhibited in fish
products preserved by the addition of low levels of NaCl, a slight
acidification and chill storage in vacuum-packs (e.g. cold-smoked fish)
How the mechanism of spoilage
Fermentation
 Normally, ikan pekasam is prepared by rst mixing freshwater
sh [e.g. Javanese carp or lampam javain Malay (Pontius
gonionotus), black tilapia (Oreochromis mossambicus) etc.]
with salt and ground roasted uncooked rice (Syahputra, Ali, &
Omar, 2012)
The minimum percentage of salt used is not less than 10%
(Syahputra et al., 2012).
Lactic acid bacteria (LAB) have the ability of degrading the
carbohydrate source to produce lactic acid during
fermentation period
 Principles
Microbes that work in fermentation process usually produces some
weapon to reduced spoilage microbes, such as acid, hydrogen
peroxide, reuterin, antibacterial peptide
One of important bacteria in fermentation is lactic acid bacteria since
they can produce many products like acid, bacteriocin, H2O2, etc.
Usually add salt to produced fermented fishery, approx 10-30%
fish sauce, bekasam, terasi,
Our study
Result and discussion
 Benefits and hazard
There are many benefits of fermented fishery product
including: increasing nutritional content, digestibility, easy to
do, increasing by product and by catch value
Since fermentation done in saline condition (adding NaCl),
they can caused effect to the consumer: high blood pressure
and/or toxic by product of fermentation
 Toxic by-products of fermenta tion:
Ethyl Carbamate: a carcinogenic and mutagenic compound
which results from the esterification of ethanol with
carbamic acid (NH2COOC2H5- also known as urethane)
Biogenic amines - a mildly toxic substances. 100-200 ppm;
>1000ppm is supposed to elicit toxicity.
Biogenic amines
Biogenic amines in fermented foods
 Major risk enhancing factors:
Use of contaminated raw materials.
Lack of pasteurization.
Poorely controlled natural fermentations.
Sub-optimal fermentation starters.
Inadequate storage and maturation conditions.
Consumption without prior cooking
 How can these risk be minimized

By ensuring wholesomeness of raw materials.

Optimization of starter cultures by conventional selection and
mutation or by recombinant DNA manipulations.
Good hygienic practices during manufactu- ring
Adequate storage
Any questions?
 Chemical processing
Liquid Smoke
Hydrolysis
 Enzymatic hydrolysis proteins are an efcient way to produce
potent bioactive peptides (Thiansilakul, Benjakul, & Shahidi,
2007)
Protein hydrolysates are breakdown products of enzymatic
conversion of proteins into smaller peptides. Generally,
protein hydrolysates are small fragments of peptides that
contain 2-20 amino acids. These protein hydrolysates are
produced by the enzymatic hydrolysis of native proteins
Protein hydrolysis decreases peptide size, thereby making
hydrolysates the most available amino acid source for various
physiological functions of the human body (Neklyudov,
Ivankin, & Berdutina, 2000)
 According to Moosman and Behl (2002), hydrolysates with a
high degree of hydrolysis have a higher amount of lower
molecular-weight peptides, and thus higher potential for
oxidation inhibition, compared to hydrolysates with a low
degree of hydrolysis
Fish are a protein source rich in essential amino acids (lysine,
methionine, cystine, threonine, and tryptophan)
The sh muscle proteins are made up of several groups of
proteins: the fraction forming the sarcoplasm, which
performs biochemical functions in the cells; myobrillar
proteins of the contractile system; and connective tissue
proteins stromal proteins), mainly responsible for the
integrity of muscles
 Enzymatic hydrolysis of croaker proteins
In order to obtain themuscle protein hydrolysate (MPH) and the byproduct
protein hydrolysate (BPH), the croaker muscle and the byproduct were subjected
to a hydrolysis reaction with microbial protease for obtaining protein hydrolysates
The enzyme used in the reactionwas Flavourzyme 1000L (enzyme ofmicrobial
origin), provided by Novozymes Latin America Ltda, at a 1:5 substrate/buffer ratio
while the other reaction conditions were: 2 g/100 g enzyme/substrate, pH 7, and
120 min of reaction at 50 0C
The hydrolysates were inactivated by heating in a water bath at 95 C for 15min
and then freezing at 80 C for 24 h in an ultrafreezer for subsequent lyophilisation
 HP
Hydrolysate protein defined as product of protein hydrolysis
employing strong base or acid
Fish protein hydrolysate can be produced by chemistry or
enzymatic using proteolytic enzyme
hydrolysate used as fortify product to increase it nutrition
substitution of egg albumin
emulsifier
food additive
 Protein hydrolysate production
Enzymatic
Proteolytic enzyme
Lower temperature
Base
KOH or NaOH
Serine and threonine destructed by base
Acid
Employing strong acid, HCl or H2SO4
Heating and/or high pressure