Fermentation and Effect on the Microbial Loads of Atlantic Cod, Gadus morhua

Abstract

The study was carried out to evaluate the effect of fermentation on the microbial loads of Atlantic cod (Gadus morhua). Eviscerated samples of Atlantic cod were fermented in three media: sterile distilled water, 14% saline medium and 14% salt with potash for 24 hours. The fermented Atlantic cod samples were oven-dried at 600C for one hour and thereafter, 1000C for three hours, cooled and stored in plastic baskets at ambient  temperature for four weeks. Analyses of the dried fermented Atlantic cod was carried out weekly for Salmonella shigella, total bacterial,  Staphylococcal, total fungal and total coliform counts. Results from the mean values indicated variations in the effects of the additives and  processing treatments over the 24 hours fermentation period which were significant (p < 0.05). The dressed fish sample fermented with both salt and potash (DRSFP), recorded the least mean microbial counts during the 4-week storage period, followed by the sample which was fermented with salt (DRSF) while the highest occurrence of microorganisms was recorded in the sample which was fermented with sterile distilled water (DRF). Hence, fermentation of fish with salt and potash is recommended. Meanwhile, in relation to the standard recommended microbial limits, the loads of microbes on the fermented Atlantic cod samples from the three treatments still fall within the safe and acceptable level.

Keywords: Gadus morhua, Fermentation, Salt, Potash, Microbial load