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Ahmed E.O.,Neelain University | Ali M.E.,Fisheries Research Center Shagara | Hamed A.A.,Fisheries Research Center Shagara
Pakistan Journal of Nutrition | Year: 2010

In the present study, the chemical and microbiological quality changes in salted (25% of the fish weight) Hydrocynus forskalii was carried out during storage at +37±1°C. Moisture, ash, protein, lipid, fiber and pH were analyzed to determine chemical quality and total viable counts of bacteria (TVC), total Staphylococcus-Micrococcus and yeast-mould were measured to determine microbial quality during the storage period. Reduction of chemical quality was found statistically significant (p<0.05). No yeast and mould were detected for the period of storage. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the salted fish, whereas it retarded the microbial growth during the last two months. Based on the data, the optimal shelf life was found to be three months for salted Hydrocynus forskalii. © Asian Network for Scientific Information, 2010.


Ahmed E.O.,Neelain University | Ali M.E.,Fisheries Research Center Shagara | Kalid R.A.,Fisheries Research Center Shagara | Taha H.M.,Fisheries Research Center Shagara | Mahammed A.A.,Fisheries Research Center Shagara
Pakistan Journal of Nutrition | Year: 2010

This study deals with the effect of hot smoke curing by using two types of hard wood (Acacia seyal and Citrus lemon) on the proximate composition, microbial load and sensory evaluation of two species of fresh water fishes (Oreochromis niloticus and Clarias lazera). Highly significant differences (p<0.05) were observed on the proximate composition between the two species and the two types of wood, the percentage of total protein, lipid and ash contents increased, due to the decrease in the moisture content to the range 64,15±0.130 and 54.42±0.173%, respectively. The total viable counts of bacteria in fresh fish used as raw material (Oreochromis niloticus and Clarias lazera) were 281.5 × 10 3 and 183.7 × 10 3, respectively. After smoking the total viable counts of bacteria of O. niloticus reached 2 x 10 3, while of Clarias lazera was reduced to 6 × 10 3. The bacteria isolated before and after smoking was Staphylococcus aureus. With respect to the quality of the products related to colour, taste, texture and flavour, significant differences (p<0.05) in the parameters measured were observed, generally the products well accepted. © Asian Network for Scientific Information, 2010.

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