Evaluation of bacterial and chemical quality of new manufactured pasted fish products in a large scale fish processing plant, Egypt | ||||
| Benha Veterinary Medical Journal | ||||
| Article 9, Volume 31, Issue 2, December 2016, Page 63-72 PDF (315.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31263 | ||||
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| Authors | ||||
| Dalia Fathy Khater1; Samia El-Safy Farag2 | ||||
| 1Food Hygiene Dept., Animal Health Research Institute, Tanta branch | ||||
| 2Food Science and Technology Department, Fac. Of Home, Economic, El-Azhaer University, Tanta, Egypt | ||||
| Abstract | ||||
| This study was conducted to evaluate chemical, bacterial and sensory characteristics of some novel fish paste products. Thirty samples of Salmon, Herring and Anchovy pastes were collected from different markets in Gharbia, Egypt. Proximate composition of fish pastes for crude protein, total lipids, moisture, ash, and salt percentages revealed high protein (42.66 to 57.55%) content. The changes in pH, TMA, TVB-N and TBA remained under the limit for edibility. The total aerobic and staphylococcal counts were within the range of specified microbiological limits for fish and fishery products; however, TAC values in some of Salmon and Anchovy paste samples were 6.62 and 7.72 log cfu/g respectively, and do not meet the microbial specification. Total anaerobic and halophilic counts were in range of >3 - >5 log cfu/g. The Enterobacteriaceae and coliform counts were at the range of <2 - >3 log cfu/g. The total Bacillus count for Salmon paste (4.38 log cfu/gm) was higher than those of Herring (3.31 log cfu/g) and Anchovy (2.26 log cfu/g) paste samples. Furthermore, B. cereus, which is a major food borne pathogen, was isolated from 30% of Herring paste samples; while other investigated pathogens such as C. perfrengns, E. coli, Salmonellae, Shigellae, Pseudomonas aeruginosa and S.aureus were not detected. According to sensory analyses, fish paste samples had very good and good scores in terms of taste, flavor, color, texture and overall acceptability. However, the sensorial scores of Herring paste color decreased to average quality. The study concluded that fish pastes have acceptable chemical and sensory quality. However, they may consider high-risk for microbial hazards, so, special attention should be taken from competent authorities and food business operators | ||||
| Keywords | ||||
| Salmon; Herring; anchovy; fish paste | ||||
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