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DAOUD, J., ABDEL-AZZIZ, A. (1996). SENSORY, BACTERIAL, PARASITIC AND CHEMICAL EVALUATION OF SMOKED FISHES (HERRING) IN EL-SHARKIA GOVERNORATE. Egyptian Journal of Agricultural Research, 74(4), 1047-1055. doi: 10.21608/ejar.1996.431762
JEHAN R. DAOUD; ADEL T. ABDEL-AZZIZ. "SENSORY, BACTERIAL, PARASITIC AND CHEMICAL EVALUATION OF SMOKED FISHES (HERRING) IN EL-SHARKIA GOVERNORATE". Egyptian Journal of Agricultural Research, 74, 4, 1996, 1047-1055. doi: 10.21608/ejar.1996.431762
DAOUD, J., ABDEL-AZZIZ, A. (1996). 'SENSORY, BACTERIAL, PARASITIC AND CHEMICAL EVALUATION OF SMOKED FISHES (HERRING) IN EL-SHARKIA GOVERNORATE', Egyptian Journal of Agricultural Research, 74(4), pp. 1047-1055. doi: 10.21608/ejar.1996.431762
DAOUD, J., ABDEL-AZZIZ, A. SENSORY, BACTERIAL, PARASITIC AND CHEMICAL EVALUATION OF SMOKED FISHES (HERRING) IN EL-SHARKIA GOVERNORATE. Egyptian Journal of Agricultural Research, 1996; 74(4): 1047-1055. doi: 10.21608/ejar.1996.431762

SENSORY, BACTERIAL, PARASITIC AND CHEMICAL EVALUATION OF SMOKED FISHES (HERRING) IN EL-SHARKIA GOVERNORATE

Article 15, Volume 74, Issue 4, December 1996, Page 1047-1055  XML PDF (2.45 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1996.431762
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Authors
JEHAN R. DAOUD; ADEL T. ABDEL-AZZIZ
Animal Health Research Institute, Agricultural Research Centre, Dokki, Giza, Egypt
Abstract
This work was planned to study the quality of smoked fishes. Samples were collected from Sharkia markets and shops and examined for sensory, microbiological, parasitic and chemical aspects. The study included 200 smoked fish which were examined as follows : 1) Sensory evaluation, 2) Microbiological examination : Enumeration of mesophilic aerobic bacteria, 3) Parasitological investigation, 4) Chemical examination : A) Determination of pH value, B) Determination of moisture %, C) Determination of sodium chloride % and d) Determination of rancidity %. It was noticed that, 57% of smoked fish samples had intact skin, 88.5% showed normal golden brown, 65% showed normal smoke fishy taste, 85% presented normal smoke fishy odour and 69% had intact belly. The mean value of aerobic plate count was 1.5 x 10419 in (smoked-fishes), the mean value for anisakine larvae in samples was 4.01, the mean H. value was 6.21, the mean value of moisture % was 50.22, the mean value of sodium chloride % was 6.50 and the percentage of rancidity in smoked fishes was 33.
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