APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY
A., E., H., E., Ahamed, S., EI-Kazaz, S. (1999). APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY. EKB Journal Management System, 3(4), 123-143. doi: 10.21608/ejabf.1999.3445
EI-Samkary A.; El-Deep H.; Said El-Din Ahamed; Saied EI-Kazaz. "APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY". EKB Journal Management System, 3, 4, 1999, 123-143. doi: 10.21608/ejabf.1999.3445
A., E., H., E., Ahamed, S., EI-Kazaz, S. (1999). 'APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY', EKB Journal Management System, 3(4), pp. 123-143. doi: 10.21608/ejabf.1999.3445
A., E., H., E., Ahamed, S., EI-Kazaz, S. APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY. EKB Journal Management System, 1999; 3(4): 123-143. doi: 10.21608/ejabf.1999.3445

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY

Egyptian Journal of Aquatic Biology and Fisheries
Article 7, Volume 3, Issue 4, June 1999, Page 123-143  XML
Document Type: Original Article
DOI: 10.21608/ejabf.1999.3445
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Authors
EI-Samkary A.1; El-Deep H.1; Said El-Din Ahamed2; Saied EI-Kazaz2
1Food Science Dept., Agriculture Fac., Am Shams Univ., Cairo.
2Fish processing Lab., National Institute of Oceanography & Fisheries
Abstract
The main goal of this work was to investigate the possibility of successful application of Hazard Analysis Critical Control Points (HACCP5) to control the safety and quality inside the processing steps of smoked herring. Chemical, bacterial and International Standards Organization (ISO) methods for inspection smoking steps were applied. Shelf-life of smoked herring remained without deterioration for 15 days at room temperature while under refrigerated storage, the shelf-life extended to 75 days. Raw herring contained 39.29 mg of total volatile bases nitrogen (TVB-N)/l00 g dry and reached 45.4 mg/I00 g dry after storage for 15 days under room temperature, while it was 49mg/l00 g dry after 75 days under
refrigeration. Also, each of trimethylamine nitrbgen (TMAN) and free amino nitrogen (FAN) contents in smoked herring increased, but the value of formaldehyde decreased with the extending of storage periods under different conditions. Salmonella, Psychrophilic and Enterobacteriaceae counts were detected in raw and smoked herring. Processing points caused complete destruction to all these dangerous bacteria. Destruction rate of Staphylococcus aureus counts was 75% particularly in cured smoked herring, and, the count of 210 Staphylococcus aureusi/g remained after processing, this value was insufficient to cause excretion of staph-toxin. Vibris parahaermolyticus count decreased after salting and curing with ksorbate solution points of herring samples either in whole or gutted fish. Their count in smoked herring packaged in polyethylene bags increased than those of packaged under vacuum. Biogenic amines were determined in herring under different conditions. The environmental contaminants results showed that raw herring contained 0.916 ppm lead (Pb) and 0.092 ppm mercury (Hg), but cadmium (Cd) was not detected. Furthermore, high level of phenolic compounds resulted from smoking point were absorbed particularly in the flesh of cured smoked herring. The results obtained revealed that there were four CCP5; salting, curing and storage points have been identified as CCP2 while the smoking point was identified as CCP1. 
Keywords
HACCP concept; Smoked herring; processing steps
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