Zepsuty bacalhau?

[marciasek]

Kurka, no. Dostałam suszonego dorsza, dużo. Leżał sobie zawinięty w kilka worków, bo inaczej wiecie, trupem walił. Skubało się z worka czasem płat, dwa, odsalało i coś tam z niego robiło. Potem się o nim na dłuższą chwile zapomniało. Dzisiaj zaglądam ja do środka - a tu jakieś takie dziwne żywo-czerwone przebarwienia się na rybie pojawiły. Strach się bać co to może być. W każdym razie nie zjem i rodzinie nie podam, bo się boję - ale może niesłusznie? Nie znam się na suszonej rybie, heeelp! Co to takiego i - na przyszłość - jak się taką rybę przechowuje?

[wadera3]

W worki foliowe był zawinięty?

[linn_linn]

Przechowuje sie w pudelkach kartonowych, nie w plastiku:
fotoforum.gazeta.pl/zdjecie/2527085,1,0,777,Neapol-dorsz-suszony.html
Musi "oddychac".

[marciasek]

No tak, w workach - tak go przywiózł ofiarodawca i tak kazał trzymać. A teraz żal mnie ściska :((( Co to jest to czerwone? Bakterie jakieś? Co może żyć na takiej grubej warstwie soli?

[linn_linn]

Cokolowiek by to bylo, nie sadze, aby ta ryba Ci smakowala: nawet gdyby grozby dla zdrowia nie bylo. W razie watpliwosci zawsze lepiej wyrzucic. No chyba ze mamy tu jakiegos specjaliste.

[bene_gesserit]

Ze strony o konserwowaniu dorszy:

Solar salts commonly contain 10 bacteria/g and rarely exceed 10 /g when common bacteriological media are used. The general bacterial flora of solar salt mostly constitutes Bacillus types (75%), the remainder being Micrococcus and Sarcina types. Studies on rock salt have shown a predominance of micrococci (70%), corynebacteria (20%) and Bacillus (4Z). The most potential spoilage organisms in solar salts, however, are the red halophilic bacteria. These bacteria are always present in solar salts but not in other types of salts. When solar salts are produced these bacteria proliferate in the brine giving the evaporation ponds a red colour. Their numbers in the salt gradually decrease when the finished salt is stored under dry conditions. Even though the numbers of red halophilic bacteria in solar salts vary a lot, commonly found values range from 100 -1000/g of salt. The red halophiles belong to two genera of bacteria, Halobacterium and Halococcus. Halobacterium consist of rod shaped bacteria requiring at least 10-15% of salt for growth whereas Halococcus can grow at 5-10% of salt, but maximum growth takes place at around 16-25% NaCl. Both genera produce red carotenoid pigments. They are strictly aerobic and grow optimally at around 37ºC. A common practice when salting fish is to reuse the salt a few times over. A word of warning should be given in this respect. Not only is the chemical composition of the salt altered after having been in contact with the fish flesh, but it also has absorbed significant amounts of organic material. The bacterial load of used salts can be extremely high especially regarding red halophiles and osmophilic moulds. For the production of high quality products fresh salt should always be used. SALTED COD Salted cod and related species are very popular in many countries. The fish is salted either split or as fillets. The fish is placed in layers of salt to a height of 100-120 cm, using 600-700 kg of salt for 1 000 kg of fish. After 6-8 days the fish is salted in fresh salt and left for 10-14 days, after which it may be resalted once more. Fully salted wet cod contains less than 52% water and 19-20% NaCl. The fish is either marketed directly as wet salted cod or dried to a final water content of 30-45%. Many variations of the above procedure exist, depending on market preferences. The most common variation is that instead of the first dry salting stage the fish is pickled for 3-5 days by salting in closed containers, whereby the fish becomes immersed in the extracted water. The fish is then dry salted as described before. Pickle salting in the first stage is generally considered to give higher overall yield for the process. Dry salted fish are traditionally plagued by two types of defects of microbiological origin, i.e. spoilage by red halophilic bacteria ("pink") and moulding by a highly osmophilic type of fungus ("dun"). As these microorganisms are strictly aerobic this condition is not known in brine salted products. Usually solar salt is used for salting cod and it always contains red halophilic bacteria. Even though these bacteria in the salt are the primary source of the problem, using bacteria-free salt will not solve the problem unless the fish salting plant is thoroughly decontaminated. The red halophilic bacteria will grow wherever are suitable brine solutions and temperatures between 15 and 55°C. General trade practices are to keep the fish at all times below 8°C to avoid development of "pink". In advanced stages of "pink" the fish develops putrid odours as the bacteria are highly proteolytic. At the initial stages of "pink" the fish can be washed and subsequently kept at <8°C or fully dried to a moisture level of 30%. Growth of red halophilic bacteria can also be retarded by dipping the fish for 1 min in at least 1% solution of potassium sorbate. Another defect in dry salted fish is "dun" which consists-of 1-2 mm mould spots visible particularly on the flesh side of salted fish. The spots range in colour from yellowish, brown, or even black. They are caused by the fungus Sporendonema which has optimal growth at 10-15% salt concentrations, 75% relative humidity, and a temperature of 25°C. In extreme cases the fish can become covered with the mould. The main source of this organism appears to be the salting stations rather than the salt itself. Spores are distributed in great quantities from infected fish. Cooling the fish below 8 C seems to keep the mould reasonably well at bay, even though it grows at 10°C. Dips of 30 seconds in 0.1% sorbic acid appears to be an effective remedy to this problem. Regular cleaning and disinfection of salting stations is very important both for general hygienic reasons as well as for keeping red halophilic bacteria and moulds at a minimum. General disinfection practices can be used, but it should be kept in mind that the red halophiles are relatively resistant to disinfectants.


Jesli te plamy sa czerwone, a nie rozowe, to z tego wynika, ze raczej po dorszu. Mozesz jeszcze poszukac czegos o tych dwoch gatunkach bakterii. Moze na stronie jest o tym, jak dorsza przechowywac, ale nie chcialo mi sie szukac.

[marciasek]

cholera, no, sama nie wiem, czy to jeszcze różowe, czy już czerwone - takie koralowe są :(