Sensory, chemical and microbiological evaluation of smoked herring fish | ||||
| Mansoura Veterinary Medical Journal | ||||
| Article 1, Volume 8, Issue 2, December 2006, Page 1-12 PDF (456.14 K) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mvmj.2006.125047 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| Evaluation oj sensory. cite mica I and microbiological status oj smoked herring sold in supermarkets in Egypt was carried oui. Twenly five random samples oj smoked herring were taken and transferred dlrectJu 10 t!:e iabora/on) under aseptic conditions with a mLnimum oj delay. The samples were subjeclecl 10 sensory. chemical and microbiological examinations. The obtained results reveo.led /hat} 6 % oj samples were rejected due to higher total bacterial counl; 44% rejectedJor presence S. aureus count, 32 % reJected Jar presence oj Q1l.aeroblc count and 24 % rejected Jor presence oj cOlifonns COWlt when compared with the relevant Egyptian Standard, £S 288/2005 (£05.2005). The data also reuealed that one COIl depend on smoklrtg to mirlimlze growth oJspoUage and/or pathogenic mLcroorganlsms. The dara also indicate that about 44% oj the exam· ined samples were rejected m1crobl%gically (S. aureus). while about J 6 % were reject· ed chemically (pH and TVN) and about 7 % were rejected by sensory evaluation (Macer’ ated Q1l.d much macerated). So, one can.not depend upon sensory and chemleal tests alone Jor deieml/rlalwil oj hyglenle quality oj Sllloked fish. Recolllmendations to improve quality and saJe ty oj s rnoked herring jIs It were d isCU5sed | ||||
|
Statistics Article View: 78 PDF Download: 220 |
||||
