CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 27, Issue 3, March 2002, Page 1641-1656 PDF (762.23 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.253777 | ||||
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| Authors | ||||
| A. E. M. Kassem,; Mona M. Khalil; A. M. Hassan; U. A. Nassar | ||||
| Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt. | ||||
| Abstract | ||||
| This study concerns with salted Mullet fish (Mugil cephalus) produced in Egypt, which named “Fessekh”. Since the demand for Fessekh is increasing every year in Egypt specially at certain occasions and feasts. Lately many cases of salted fish hazards were announced with its consumption, therefore, this investigation was designed for production safety salted cured fish “Fessekh” using three applicable salting processes. The first treatment (traditional method) a pre-fermentation process was carried out for 72 hrs., then dry salting was applied by 25% dry salt (w/w). The second treatment (T2) was directly achieved by brining in 20% salt solution and stored at 30°C, while the third treatment (T3), samples were directly treated with relatively low dry salting (15% salt w/w) + 0.2% NaNO3). Both T1 and T3 were stored at 20°C. Salt penetration rate, pH values and water activity were determined for produced samples. Protein derivatives such as NPN, TVN and FAN, also TBA values were detected for all samples as parameters to define the suitable ripening degrees. Samples safety was estimated by pursuing the development of the coliform bacteria, Clostridium spp. and Staphylococcus spp. through the storage periods till consumption times corresponding such product. Also sensory evaluation for all different samples was determined. The main established results could be summarized as following: Possibility to achieve fish salting process at rigor mortis stage without needing the pre-fermentation process used in traditional method which causes high risk to contaminate fish with pathogenic bacteria. Optimum ripening degrees of Fessekh to consumption could be done after 5, 3 and 4 week from salting storage period to T1, T2 and T3, respectively. Success to use the brining method (20%) at relative high temperature (30°C), in condition that shortness the storage period (no more than 45 days). Relatively low dry salting with 15% NaCl in addition to admissible preservative (0.2% NaNO2) conduced to obtain good quality and safety Fessekh at the same time. St. aureus microorganisms were only detected in both visena and flesh at first two weeks of salting of traditional product (T1). The third treatment showed the highest safety rate regarding to disappearance of Cl. spp and St. spp. after 5 and 14 days of salting, respectively. | ||||
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