LIPOLYTIC AND PROTEOLYTIC FUNFAL IN LOCALLY PRODUCED SMOKED MACKEREL | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 46, Issue 4, October 1998, Page 375-381 PDF (2 MB) | ||||
| DOI: 10.21608/vmjg.1998.377315 | ||||
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| Authors | ||||
| AMAL M. EL-SHERIF,* ; NADA K. MANSOUR; NABIL A. YASSIEN | ||||
| Dept. OF Food Hygiene, Fac. Vet. Med., Cairo Univ. | ||||
| Abstract | ||||
| A total number of 100 samples of locally produced smoked Mackerel were collected at random from Cairo and Giza markets. Samples were examined for determination of pH, contamination with both lipolytic and proteolytic fungi, as well as, identification of the present lipolytic - and proteolytic moulds. The mean pH value of samples was 5.19±0.1. Lipolytic moulds and yeasts could be recovered from 67 % and 30 % of the examined samples respectively, while 22 % and 30% of samples were found to contain proteolytic-moulds and yeasts respectively. Identification of the isolated 527 lipolytic moulds reveal the presence of 4 different genera, namely Cladosporium, Aspergillus, Scopulariopsis and Al-tenaria, of which the former was the most frequent (More than 90 %). Identification of the isolated 98 proteolytic moulds revealed the presence of Species of genera Cladosporium and scopulariopsis , of which Cladosporium was the most frequent (more than 97 %). Isolated Aspergillus and Alternaria species showed no proteolytic activities. The economic and public health significance of contamination of smoked fish with such moulds was discussed. | ||||
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