Aerobic spore formers in battered and breaded fish products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 16, Volume 28, Issue 2, June 2015, Page 123-128 PDF (328.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.32487 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hemmat M. Ibrahim1; Reham A. Amin1; Nahla A. Shawky2; Suzan H. Sheir2 | ||||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University | ||||
| 2Animal Health Research Institute, Shebin El-Koom Branch | ||||
| Abstract | ||||
| A total of 90random samples of half cooked battered breaded fish products represented by fish pane, fish fingers and fish nuggets (30 0f each) were collected from different supermarkets in Kalyoubia governorate. The samples were examined for sensory evaluation and detection of aerobic spore formers to assure their quality. The obtained results indicated that the mean sensory panel scores for color, adhesion, texture and overall acceptability were2.96, 2.93, 2.88 and 2.92for fish panne, 2.90, 3.13, 2.67and 2.90.for fish fingers and 2.93, 3.16, 2.56 and 2.89 for fish nuggets, respectively. Mean count values of APC and aerobic spore former count (cfu/g) were1.07×104± 0.35×105 and 2.084×103 for fish panne, 8.33×104± 1.04×104 and 6.54×102 for fish finger and 2.61×105± 1.73×104 and 2.44×103 for fish nuggets, respectively. The public health significance of the isolated bacteria was discussed | ||||
| Keywords | ||||
| Battered and breaded fish products; Sensory evaluation; Aerobic spore former | ||||
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