الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 140 |  |  |
| | | from | 140 | | |
Abstract
A total number of 150 smoked herring fish samples (50 each of wrapped packaged, free and canned smoked herring fish) were randomly collected from different markets in Al-bohiera Governorate Egypt. To determine their sensory, chemical and microbiological quality. The obtained results revealed the following.
1. Sensory evaluation:
All the examined smoked herring fish samples were normal in skin condition, skin color, taste of the fish, odor of flesh and condition of the belly due to smoking process gives fish a specific taste and aroma, had a long shelf- life due to antibacterial activity and reduced enzymatic activity. Also fish is typically salted before being dried and smoked. Both salting and drying lower the water activity (aw) in the fish and creates an unfavorable environment for most bacteria. So smoking of fish aims to keep it as near as its natural state as possible for relatively long time.
2. Chemical examination:
Moisture content: The moisture % of the different examined smoked herring fish varied from 70.20 to 72.90, with a mean value of 71.44±0.11, for un packaged smoked herring fish 69.80, to 72.30, with a mean value of 71.17±0.11, for packaged smoked herring fish and 69.10 to 71.70, with a mean value of 70.61±0.09, for canned smoked herring fish, respectively.
pH value: The pH value of the different examined smoked herring fish varied from 5.95 to 6.28, with a mean value of 6.09±0.01, for un packaged smoked herring fish, 5.91 to 6.22 , with a mean value of6.05±0.01, for packaged smoked herring fish and 5.83 to 6.09 , with a mean value of 5.95±0.01 , for canned smoked herring fish, respectively.
Total volatile nitrogen: The TVB-N (mg %) value of the different examined smoked herring fish varied from 9.43 to 19.10, with a mean value of 13.61±0.36, for un packaged smoked herring fish, 6.98 to 15.62, with a mean value of 10.87±0.33, for packaged smoked herring fish and 6.03 to 13.57, with a mean value of 9.48±0.29, for canned smoked herring fish, respectively.
Thiobarbituric acid value : The TBA (mg/Kg) value of the different examined smoked herring fish varied from 0.18 to 0.51 , with a mean value of 0.31±0.01 , for un packaged smoked herring fish , 0.13 to 0.35 , with a mean value of 0.22±0.02 , for packaged smoked herring fish and 0.09 to 0.27 , with a mean value of 0.17±0.01 , for canned smoked herring fish, respectively.
Free fatty acid: The free fatty acids (mg %) value of the different examined smoked herring fish varied from 0.16 to 0.29 , with a mean value of 0.22±0.02 , for un packaged smoked herring fish , 0.10 to 0.23 , with a mean value of 0.15±0.01 , for packaged smoked herring fish and 0.07 to 0.18, with a mean value of 0.11±0.01 , for canned smoked herring fish, respectively.
3. Microbiological examination:
Total aerobic bacterial count: The total bacterial count of the different examined smoked herring fish varied from 4.10 x 105 to 1.07 x 106, with a mean value of 7.53 x105±2.14 x104, for un packaged smoked herring fish, 3.80 x 105 to 8.00x 105, with a mean value of 5.78 x 105±1.30 x 104, for packaged smoked herring fish and 2.70 x 105 to 6.10 x 105, with a mean value of 4.15 x 105±1.16 x 104, for canned smoked herring fish, respectively.
Total Enterobacteriaceae count: The total enterobacteriaceae count of the different examined smoked herring fish varied from 4.00 x 103 to3.20 x 104, with a mean value of 1.43 x104±1.19 x103, for un packaged smoked herring fish, 2.00 x 103 to2.70x 104, with a mean value of 9.86 x 103±1.03 x 103, for packaged smoked herring fish and3.00 x 103 to2.20 x 104, with a mean value of 6.10 x 103±7.97 x 102, for canned smoked herring fish, respectively.
Incidence of E.Coli: The incidence of the isolated E.coli from the examined samples of smoked herring fish was recorded as 16 , ( 32%) in un packaged smoked herring fish , while in packaged smoked herring fish 9,( 18%) and finally in canned smoked herring fish 5,( 10%) respectively.
Serological identification of isolated E. coli: isolated E. coli in examined un packaged, packaged and canned smoked herring fish samples was recorded as O86:K61(2, 2 and o%), O55:K59(4, 0 and 2%), O111:K58(4,2 and 0%), O114:K90 (2 ,2 and 4%), O124:K72 (4, 0 and 2%) and (6, 4 and 2), respectively.
Incidence of Salmonellae: It couldn’t be detected from any examined samples.
Incidence of vibrio species: The incidence of the isolated Vibrio species from the examined samples of smoked herring fish was recorded as 18 , ( 36%) in un packaged smoked herring fish , while in packaged smoked herring fish 9,( 18%) and finally in canned smoked herring fish 7,( 14%) respectively.
Serological identification of isolated V.species: isolated V.species in examined un packaged, packaged and canned smoked herring fish samples was recorded as V.parahaemolyticus (6, 4 and 2%), V. cholera (4, 2 and 4%), V.alginolyticus (8, 0 and 2%) and (6, 4 and 0%), respectively.
Incidence of Staphylococcus aureus: The incidence of the isolated Staphylococcus aureus from the examined samples of smoked herring fish was recorded as 18, ( 36%) in un packaged smoked herring fish , while in packaged smoked herring fish 10,( 20%) and finally in canned smoked herring fish 6,( 12%) respectively.
Total Mould Count: The total mould count of the different examined smoked herring fish varied from 4.00 x 104 to 1.80 x 105, with a mean value of 1.02 x105±5.37 x103, for un packaged smoked herring fish 3.00 x 104, to1.70 x 105, with a mean value of 9.30 x 104±4.58 x 103, for packaged smoked herring fish and 1.00 x 104 to1.50 x 105, with a mean value of6.68 x 104±5.94 x 103, for canned smoked herring fish, respectively.
Total Yeast Count: The total yeast count of the different examined smoked herring fish varied from 8.00 x 104 to 3.70 x 105 , with a mean value of1.85 x105±9.33 x103 , for un packaged smoked herring fish, 7.00 x 104 to 2.40 x 105, with a mean value of1.57 x 105±6.85 x 103 , for packaged smoked herring fish and 6.00 x 104 to 2.20 x 105 , with a mean value of 1.02 x 105±8.70 x 10 , for canned smoked herring fish, respectively.
Incidence of isolated Mould: The predominant genera of the isolated mould from the different examined smoked herring fish was Asprigillus spp. 24 (48%), 22(44%) and 18 (36%) followed by Pencillium spp. 21(42%), 20(40%) and 17 (34%), Cladosporium spp, 19(38%), 16 (32%) and 15 (30%), Rhizopus spp. 16(32%), 14 (28%) and 11 (22%), Mucor spp. 15(30 11 (22%) and 9 (18%), alternaria spp. 13(26%), 9 (18%) and 7 (14%), Trichoderma spp. 10(20%), 6 (12%) and 5 (10%), Fusarium spp 7(14%), 5 (10%) and 3 (6%) and Trichophyton spp. 6(12%), 3 (6%) and 2 (4%) for unpackaged, packaged and canned smoked herring fish, respectively.