New rapid salted bouri [mugil cephalus] fish products

Various rapid salting techniques were followed in this study to prepare different types of new salted Bouri fish products. The chemical, physicochemical, microbiological and sensory parameters of these new products were tabulated. Generally, the four suggested salted fish passes in this investigation were rich in protein, fat, with medium [10-12%] salt content, Aw [0.75-0.88] and acceptable sensory properties. Also, the bagged salted Bond fish were cured after 14 days of salting. The extension of salting to 28 days and addition of pancreatin enzyme caused increase in TBA and TVBN and improved the sensory properties of the products. Dried salted Bouri fish had low moisture content [16.10%] and Aw [0.7], rich in protein, ash, TVBN and acceptable sensory properties. All products were free from listeria monocytogenes, contained low level of coagulase negative S. aureus and considered microbiologically safe. These products were salted through a period ranged from 4hr. to 14-28 days and had salt content varied from 10 to18%. They can be used directly as a salted products or as ingredients in preparing other marine products such as pizza or pate

Enzyme activity and microbial content of acid fish silage

The activity of acidic cathepsins and lipases were followed during the storage of five sliage samples which were prepared from different raw materials. The hygienic quality of fish silage and the dominant microorganisms were determined. Activity of acidic cathepsins and lipases varied with the differences in the raw materials, Fish silages were free from coagulase positive Staphylococcus aureus, Salmonella sp. and Vibrio parahaemolyticus. The count of yeasts increased with the progress of storage time and Candida rugosa as well as Candida lipolytica were predominated. Penicillium was the predominant genus of mold

Comparative study of fish silage prepared from different raw materials

Fish silage was prepared from different raw materials. Pelagic bissaria [Altherina mochen], shrimp [Penaeus spp.], sardine [Sardinella aurita,] bolti [Tilapia nilotica] and its offals. The chemical changes occuring in fish silage at different stages of preparation were followed. Amino acids, in - vitro protein digestibility, fatty acids and minerals of the five prepared fish silages were determined. Results indicated that the composition of silage was similar to that of the raw material from which it was made except slight liquefaction. During storage, true protein content decreased, while the non-protein nitrogen increased significantly. Generally, the quality of fish silage, levels of both essential and non essential amino acids as well as saturated and unsaturated fatty acids and mineral contents were mainly based on the type and source of its raw materials