Download - Fish products

Fresh salted Old salted

Eye Slight turbid Turbid

Eye lens Yellow Yellowish

brown

skin Bright &

smooth

Shrinked

&loss its

brightness


Muscle Grey ,glassy or

bight red

Turbid

yellow or

brown

Consistency Soft ,removed

easily from spine

Slimy and

sticky

Fat Normal Yellowish or

yellowish

brown


Odour

&

taste

Characteristic

odour and

salty taste

Rancid ,

sweety

or putrid

odour

E.S.S of Salted Fish Fessikh Sardine Molouha

Histamine 20 mg/100 g 20 mg/100 g 20 mg/100 g

Anaerobes reducing

sulfite

102 /g

102 /g

102 /g

S. aureus 102 /g 102 /g 102 /g

E.S.S of Salted Fish Fessikh Sardine Molouha

PH 6 - 6.5 6 - 6.5 6 - 6.5 Salmonella,

Shigella, E.coli, L.monocytogenes,

C.botulinum, V.parahemolyticus

Free

Smoked Fish

Method of smoking

1.Salting

2.Washing

3.Drying

4.Smoking (hot – cold)

5.Cooling & packing

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


2- Moist decomposition:- • Due to E.coli, Pseudomonas,

Proteus & B.fluorescence

• Viscera: Sticky, bad odour

• Muscle: Moist, slimy & bad

odour


3- Mouldy decomposition:-

• If wrapped & kept while it’s warm

• Should be condemned although

it’s possible to remove mould

and wrap it with towel soaked in

oil

(Aspergillus & Penicillium)

Detection of artificial

yellow color •Few drops of sulfuric

acid (1:3) to surface of

the fish.

•Blue color is formed in

case of artificial color.

E.S.S of Smoked Fish TMA 10mg/100gm

TBA 4.5 mg/Kg

Histamine 10 mg/100mg

APC 105 /g

Coliforms 10 cell / g

Salmonella, Shigella, E.coli, L.monocytogenes,

C.botulinum,V.parahemolyticus Free

E.S.S of Smoked Fish

Type Nacl %

Dry weight Moist weight

Cold Smoke Not more 15%

& Not less 4.5%

Not more 8%

& Not less 2.5%

Hot Smoke Not more 4%

& Not less 3%

Not more 2%

& Not less 1.5%

Anchovy

Engraulis spp

Anchovy Fresh, canned or jarred

Fillet in olive oil, vegetable oil, sunflower oil, vinegar & salted

Anchovy paste: with olive oil, spices & garlic flavor

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.

Legal requirements of

Anchovy • Packed in edible oil

• Equal in length

• Moisture not more than 60%

• Fat not more than 15%

• Salt range between 10 – 16%

Caviar

Caviar Consisting of processed, salted, non-fertilized sturgeon roe.

The roe can be "fresh" (non-pasteurized) or pasteurized

Wild sturgeon species from the Caspian Sea, in most cases from Russia or Iran.

Caviar Presently, depending on specific national laws, the name caviar may be used by a variety of less expensive products, substitutes of caviar, such as salmon roe (sometimes called red caviar), trout roe, etc

Chemical composition of Sturgeon Caviar

Water % Fat % Protein % Vitamins

51.76 14.43 31.32 A + E

Examination Of Caviar Colour: black, greyish black, dark

grey, 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)

Examination Of Caviar Dirties: normal free

Size: small 2mm or less medium 2.5 – 3 mm - large 3.5 mm or more

PH: neutral (normal) acidic(suspect) alkaline (putrid)

Estimation of: salt content, foreign matter, oil, coloring matter &preservatives

Examination Of Caviar Bacteriological examination:

anaerobic reducing sulfide free

Chemical examination : PH,

Hydrogen sulfide, ammonia, free fatty acids