Sensory, chemical, and microbiological evaluation of locally produced smoked herring

Eillia, Youssef Mehawed Abd El-Shahid; Mohamed A., El. Shater; Mohamed M., T. Emara; Nada K.M., Mansour

doi:10.21608/vmjg.2015.371197

Sensory, chemical, and microbiological evaluation of locally produced smoked herring

Authors

¹ Dept. of Food Hygiene and Control. Agri. Res. Center, Animal Health Res. Institute, Dokki-Giza

² Dept. of Food Hygiene and Control, Facult. of Vet. Med., Cairo University

10.21608/vmjg.2015.371197

Abstract

In this study a grand total of 180 samples of locally produced smoked herring and herring eggs (90 of each) were collected from different markets in Giza Governorate, Egypt, the samples were subjected to organoleptic examination (skin condition, skin color, taste of fish, odor of flesh and condition of the belly), chemical examination (pH, TBA and TVBN) and microbiological examination (Total bacterial count, MPN, Staph. Aureus count, Total mold & Yeast count, Proteolytic count, Lipolytic count, isolation of Salmonella, E. coli and L. monocytogenes). The study proved that the organoleptic percentage of accepted samples was 95.5%. The mean values of pH, TBA, and TVBN in muscles of smoked herring samples were 5.95%, 8.042, and 22.195 respectively while in herring eggs they were §.49%, 7.952, and 22.698 respectively. The mean count log cfu/g of TBC, MPN, Staph. aureus and total mold & yeast count in muscles of smoked herring samples were 4.33, 0.698, 0.126, and 2.905 respectively and in herring eggs, they were 4.29, 0.640, 0.472, and 2.70; respectively.

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