Chemical and Microbiological Evaluation of Some Fish Products Samples

El-Dengawy, R. A.; El-Shehawy, Sh.; Kassem, Ahmed M.; El-Kadi, S.; Farag, Zeinab

doi:10.21608/jacb.2012.54981

Cited by 8 publications

(8 citation statements)

References 9 publications

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“…However, acidity percentages in frozen Mackerel varied from 1.75 ± 0.057% to 1.56 ± 0.033%. These results are consistent with the results recorded by El-Dengawy et al (2012).…”

Section: Resultssupporting

confidence: 94%

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

El-Dengawy

Sharaf

El-Kadi

et al. 2017

Journal of Food and Dairy Sciences

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The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18ºC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash contents decreased during the storage period. Furthermore, moisture slightly increased during the storage period. The results also indicated that the samples did not exceed the permissible limits of total nitrogen as determined by the Egyptian Organization for Standardization and the quality of production. Microbiological examination showed a significant decrease [P˂0.05] in the total bacterial count between the first and fourth months of storage. Staphylococcus spp. was detected in the first and the second months of surface examination, being 104.70 cfu×10 3 /g and 2.74 cfu×10 3 /g, respectively. In addition, Salmonella was detected in the first month of surface examination. E. coli and Clostridium were absent in all examined samples. Fourteen different bacterial isolates were isolated from all samples. Twelve isolates were isolated from staph 110 medium and two isolates were found on the SS agar medium. Twelve isolates were coccoid shaped bacteria and 2 isolates were spore forming long rods. All isolates were gram positive. Two isolates were spore forming and twelve isolates were non-spore forming. Six isolates were considered as Staphylococcus sp. and another six isolates were considered as Micrococcus sp. the last two isolates were considered as Bacillus sp.

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“…However, acidity percentages in frozen Mackerel varied from 1.75 ± 0.057% to 1.56 ± 0.033%. These results are consistent with the results recorded by El-Dengawy et al (2012).…”

Section: Resultssupporting

confidence: 94%

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

El-Dengawy

Sharaf

El-Kadi

et al. 2017

Journal of Food and Dairy Sciences

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“…Results indicated that all samples were in acceptable boundary of processed mackerel (<40 mgN/100g) according to EOS (2005). In agreement with the results of El-Dengawy et al, (2012), all canned fish samples had low profile of TVB-N, which might be due to low counts of total viable bacterial count.…”

Section: Resultssupporting

confidence: 88%

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Elsayed

Mahmoud

Alsayed

et al. 2020

Aquatic Science and Fish Resources (ASFR)

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Quality and acceptability of canned fish product could be shifted by different pretreatments, filling solutions, and storage conditions. The objective of the current research was to evaluate the effect of smoking pretreatment with filling oil or ketchup on the chemical, microbiological and organoleptic properties of processed canned mackerel. The results revealed that all canned mackerel samples increased crude protein contents to range from 55.67 to 56.45% (DW) and decreased lipid contents to range from 27.45 to 27.93, compared with raw frozen mackerel. Smoking pretreatment with filling oil (Sm-O) or ketchup (Sm-K) caused slightly increase in the total volatile basic nitrogen values (TVB-N) which reached to <35 mgN/100 g after storage for 3 months. The microbiological examinations indicated that steaming pretreatment was more effective than smoking pretreatment. All processed canned mackerel had total viable bacterial count ranging from 7.2 ×10 2 (St-K) to 9.98 ×10 2 (Sm-O) CFU/g at the end of storage for 3 months. Coliform group, anaerobic spore-forming producing H2S, and Staphylococcus aureus bacteria were not detected in all samples. Panelists reported that canned mackerel with smoked flavour was extremely like. Results concluded that canned mackerel with smoking pretreatment with filling oil or ketchup were all compatible with the Egyptian standards.

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“…In table (2) the result agrees with (El-Dengawy et al, 2012) who mentioned that the count of aerobic spore formers in 2 samples of frozen mackerel were 0.044±0.044x103and 1.30±0.760x103 cfu /gm respectively. Also, the results was agreed with (Mansour, 2001) who found that in one hundred and twenty random samples of smoked fish, salted sardines, canned salmon and canned tuna the total aerobic spore formers were ranged between 1x102 to 5x10 ,1x10 to 3x10 ,1x10 to 5x10 and 1x10 to 3x10 cfu/gm, respectively.…”

Section: Discussionsupporting

confidence: 88%

Detection of Aerobic Spore Formers in Ready to Eat Fish

Hassanien

Hassan

Elhariri

et al. 2018

Benha Veterinary Medical Journal

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A total of 300 fish samples were collected from Giza and Cairo shops, supermarkets and restaurants. these samples were 150 raw fish samples of Tilapia, Mackerel and Sardine (50 for each) and 150 ready to eat fish samples of fried Tilapia, grilled Mackerel and grilled Sardine (50 for each). samples were subjected to bacteriological examination for detection of aerobic spore forming bacteria. The obtained results indicated that, the infection rate with aerobic spore formers in raw Tilapia, Mackerel and Sardine were 60 %, 70 % and 100 %, respectively. While in fried Tilapia, grilled Mackerel and grilled Sardine were 30%, 14% and 20 %, respectively. The highest count of aerobic spore forming bacteria in raw fish samples found to be high in raw Sardine (7 x 10 3 cfu/gm) while the lowest one in raw Tilapia, Mackerel and Sardine were (1 x 10 2 cfu /gm) for all. In ready to eat samples the highest count found in fried Tilapia samples (6 x 10 2 cfu/gm). Four serotypes of aerobic spore formers recovered from raw fish; B.cereus , B. subtilis, B. lanchiniformis and B. macerans while in ready to eat fish the same serotypes were found besides B. mycoides .

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Chemical and Microbiological Evaluation of Some Fish Products Samples

Cited by 8 publications

References 9 publications

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Detection of Aerobic Spore Formers in Ready to Eat Fish

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