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

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.