A NEW METHOD FOR CONTROLLING THE PROCESS OF "FESEEKH" BY LACTOBACILLUS PLANTARUM | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 19, Volume 73, Issue 2, June 1995, Page 481-491 PDF (3.66 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.433854 | ||||
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| Author | ||||
| MAHMOUD M. ZENHOM | ||||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt. | ||||
| Abstract | ||||
| During the last few years feseekh is regarded as an infected food. Consequently, different treatments for mullet fish are carreid out to obtain fermented product free from pathogens. These treatments included control treatment, separation of the head and intestine as a source of pathogens, washing the fish with 5% bicarbonate to remove the slim layer, and the addition of L.planterm inoculum. This inoculum was grown in sterilized whey. The main aim of the addition of the inoculum was the production of the inhibitors which prevents the proliferation of pathogens. The different fermentations were followed through the estimation of total bacterial count, aerobic sporeformers, clostridia, lactic acid bacteria, proteolytic bacteria, Enterobacteriaceae, coliform group, Salmonella sp., Staph aureus, lipolytic microorganisms, in both flesh and curing brine. The organoleptic evaluation of the obtained feseekh had also been carried out. It was found that the removal of the intestine, head and slime layer had contributed in the elemination of most of the pathogens, while the addition of L.planterum inoculum inhibited the remaining pathogens, thus resulting in quality product. | ||||
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