Characterization of Microbiological Quality of Whole and Gutted Baltic Herring.

ABSTRACT: There is growing interest in Baltic herring (Clupea harengus membras) and other undervalued, small-sized fish species for human consumption. Gutting or filleting of small-sized fish is impractical; hence, the aim of this study was to explore the suitability of the whole (ungutted) herring for food use. The microbiological quality of commercially fished whole and gutted herring was analysed with culture-dependent methods combined with identification of bacterial isolates with MALDI-TOF Mass Spectrometry and culture-independent 16S rRNA gene amplicon sequencing. Whole and gutted herring had between 2.8 and 5.3 log10 CFU g-1 aerobic mesophilic and psychrotrophic bacteria and between 2.2 and 5.6 log10 CFU g-1 H₂S-producing bacteria. Enterobacteria counts remained low in all the analysed herrin

SUBMITTER: Huotari J 

PROVIDER: S-EPMC8871270 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature