Physicochemical and Microbiological Changes in Dried Small-Spotted Catshark (Scyliorhynus canicula): Contributing to the Developing an Alternative Shark-Based Salted-Dried Seafood Product

Our aim is to contribute to the valorization and optimization of a salted-dried seafood product prepared from small-spotted catshark (Scyliorhynus canicula) akin to “litão seco,” the high-priced, traditional dried blackmouth catshark (Galeus melastomus). This work focused on studying the changes in physicochemical and microbiological parameters of S. canicula salted (for 3 h or 24 h) and dried (convection oven for 24 h or tray drier for 3 h). As expected, salting and drying reduced the water content and water activity, while chloride content in fillets increased. Also, significant but distinct changes in color, namely CIE L* and b*, were observed. Total viable counts were significantly reduced in the salted-dried shark, but the later still presented Staphylococcus aureus, though at marginally acceptable, non-hazardous levels. The abundance of yeasts was reduced by 3 log(cfu/g) in samples oven-dried for 24 h but only by 0.8 log after 3 h in the tray-drier. From our results, salted-dried S. canicula has the required physicochemical characteristics and microbiological quality to be apt for human consumption and is a suitable candidate for becoming a traditional seafood product comparable to “litão seco.”