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Fish products



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  • 1. Fresh salted Old salted Eye Slight turbid Turbid YellowishEye lens Yellow brown Shrinked Bright & skin &loss its smooth brightness
  • 2. Fresh salted Old salted Turbid Grey ,glassy orMuscle bight red yellow or brown Soft ,removed Slimy andConsistency easily from spine sticky Yellowish or Fat Normal yellowish brown
  • 3. Fresh salted Old salted Rancid ,Odour Characteristic sweety & odour and or putridtaste salty taste odour
  • 4. E.S.S of Salted Fish Fessikh Sardine MolouhaHistamine 20 mg/100 g 20 mg/100 g 20 mg/100 gAnaerobes 102 /g 102 /g 102 /g reducing sulfiteS. aureus 102 /g 102 /g 102 /g
  • 5. 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, Free C.botulinum,V.parahemolyticus
  • 6. Smoked Fish
  • 7. Method of smoking 1.Salting 2.Washing 3.Drying 4.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 fish 2- Moist decomposition:- • Due to E.coli, Pseudomonas, Proteus & B.fluorescence • Viscera: Sticky, bad odour • Muscle: Moist, slimy & bad odour
  • 10. Decomposition of smoked fish 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)
  • 11. 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.
  • 12. 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, FreeC.botulinum,V.parahemolyticus
  • 13. E.S.S of Smoked Fish Nacl % Type Dry weight Moist weight Not 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. AnchovyFresh, canned or jarredFillet in olive oil, vegetable oil, sunflower oil, vinegar & saltedAnchovy 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 of Anchovy• 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 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.
  • 21. 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
  • 22. Chemical composition of Sturgeon CaviarWater % Fat % Protein % Vitamins 51.76 14.43 31.32 A+E
  • 23. 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)
  • 24. 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
  • 25. Examination Of CaviarBacteriological examination: anaerobic reducing sulfide freeChemical examination : PH, Hydrogen sulfide, ammonia, free fatty acids