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  • 1.Fresh saltedOld saltedEyeSlight turbidTurbid YellowishEye lens YellowbrownShrinkedBright &skin&loss itssmooth brightness

2. Fresh salted Old saltedTurbid Grey ,glassy orMuscle bight red yellow orbrown Soft ,removed Slimy andConsistencyeasily from spine stickyYellowish or Fat Normalyellowishbrown 3. Fresh salted Old salted Rancid ,Odour Characteristic sweety&odour and or putridtastesalty tasteodour 4. E.S.S of Salted Fish FessikhSardine MolouhaHistamine 20 mg/100 g 20 mg/100 g 20 mg/100 gAnaerobes 102 /g 102 /g 102 /g reducingsulfiteS. aureus102 /g 102 /g 102 /g 5. E.S.S of Salted FishFessikh Sardine MolouhaPH6 - 6.5 6 - 6.5 6 - 6.5Salmonella,Shigella, E.coli,L.monocytogenes,Free C.botulinum,V.parahemolyticus 6. Smoked Fish 7. Method of smoking1.Salting2.Washing3.Drying4.Smoking (hot cold)5.Cooling & packing 8. Decomposition of smoked fish 1- Dry decomposition:- Due to Micrococci spp Skin: dry, Shrinked, dull, dirty brown color, covered by a layer of fat & oil Muscle: yellowish brown color with offensive odour 9. Decomposition of smoked fish2- Moist decomposition:- Due to E.coli, Pseudomonas,Proteus & B.fluorescence Viscera: Sticky, bad odour Muscle: Moist, slimy & badodour 10. Decomposition of smoked fish3- Mouldy decomposition:- If wrapped & kept while its warm Should be condemned althoughits possible to remove mouldand wrap it with towel soaked inoil(Aspergillus & Penicillium) 11. Detection of artificialyellow color Few drops of sulfuric acid (1:3) to surface of the fish. Blue color is formed in case of artificial color. 12. E.S.S of Smoked Fish TMA10mg/100gmTBA4.5 mg/Kg Histamine10 mg/100mgAPC105 /g Coliforms 10 cell / gSalmonella, Shigella, E.coli,L.monocytogenes,FreeC.botulinum,V.parahemolyticus 13. E.S.S of Smoked Fish Nacl % Type Dry weightMoist weightNot more 15% Not more 8%Cold Smoke & Not less 4.5% & Not less 2.5% Not more 4%Not more 2%Hot Smoke & Not less 3% & Not less 1.5% 14. Anchovy 15. Engraulis spp 16. AnchovyFresh, canned or jarredFillet in olive oil, vegetable oil, sunflower oil, vinegar & saltedAnchovy paste: with olive oil, spices & garlic flavor 17. Manufacturing:-Cut off the head, remove the scales and open the fish up and remove the spine & the viscera.Salting for 1 month in 25% brine solution in room temperature.Canning in tin can containing edible oil OR prepared in form of paste. 18. Legal requirements ofAnchovy Packed in edible oil Equal in length Moisture not more than 60% Fat not more than 15% Salt range between 10 16% 19. Caviar 20. Caviar Consistingof processed,salted, non-fertilized sturgeonroe. The roe can be "fresh" (non-pasteurized) or pasteurized Wild sturgeon species fromthe Caspian Sea, in most casesfrom Russia or Iran. 21. Caviar Presently,depending on specificnationallaws, the name caviar may be used by a variety of less expensive products, substitutes of caviar, suchas salmon roe (sometimes called red caviar), trout roe, etc 22. Chemical composition of Sturgeon CaviarWater % Fat % Protein % Vitamins 51.7614.4331.32 A+E 23. Examination Of CaviarColour: black, greyish black, darkgrey, greyish yellow, orange or red Odour: odourless or fishy odour(normal) acid odour, putrid or rancid(abnormal)Consistency: hard granular (normal)soft and sticky (abnormal)Taste: Salty (fresh)acidic, bitter, mouldy, rancid (decomposed) 24. Examination Of CaviarDirties: normal free Size: small 2mm or lessmedium 2.5 3 mm - large 3.5 mm or morePH: neutral (normal) acidic(suspect)alkaline (putrid)Estimation of: salt content, foreignmatter, oil, coloring matter&preservatives 25. Examination Of CaviarBacteriological examination: anaerobic reducing sulfide freeChemical examination : PH, Hydrogen sulfide, ammonia, free fatty acids