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Sensory, chemical and microbiological evaluation of smoked herring fish [electronic resource].

By:

Abd El-Hafiez, E. M. E

Contributor(s):

Salem, Amany M

Language: English Summary language: Arabic Description: p.1-12Other title:

التقييم الحسى والكيميائى والميكروبيولوجى لاسماك الرنجة المدخنة [Added title page title]

Uniform titles:

Mansoura veterinary medical journal, 2006 v. 8 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura Veterinary Medical Journal 2006.v.8(2)Summary: Evaluation of sensory. chemical and microbiological status of smoked herring sold in supermarkets in Egypt was carried out. Twenty five random samples of smoked herring were taken and transferred directly to the laboratory under aseptic cOnditions with a minimum of delay. The samples were subjected to sensory. chemical. and microbiological examinations. The obtained results revealed that 16 % of samples were rejected due to higher total bacterial count; 44 rejected for presence s. aureus count. 32 % rejected for presence of anaerobic count and 24 % rejected for presence of coliforms count when compared with the relevant Egyptian Standard. ES 288/2005 (EOS. 2005).

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Evaluation of sensory. chemical and microbiological status of smoked herring sold in supermarkets in Egypt was carried out. Twenty five random samples of smoked herring were taken and transferred directly to the laboratory under aseptic cOnditions with a minimum of delay. The samples were subjected to sensory. chemical. and microbiological examinations. The obtained results revealed that 16 % of samples were rejected due to higher total bacterial count; 44 rejected for presence s. aureus count. 32 % rejected for presence of anaerobic count and 24 % rejected for presence of coliforms count when compared with the relevant Egyptian Standard. ES 288/2005 (EOS. 2005).

Summary in Arabic.

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