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
Decomposition of smoked fish 2- Moist decomposition:- • Due to E.coli, Pseudomonas, Proteus & B.fluorescence • Viscera: Sticky, bad odour • Muscle: Moist, slimy & bad odour
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)
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, FreeC.botulinum,V.parahemolyticus
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%
AnchovyFresh, canned or jarredFillet in olive oil, vegetable oil, sunflower oil, vinegar & saltedAnchovy 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 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 CaviarWater % Fat % Protein % Vitamins 51.76 14.43 31.32 A+E
Examination Of CaviarColour: 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 CaviarDirties: normal free Size: small 2mm or less medium 2.5 – 3 mm - large 3.5 mm or morePH: neutral (normal) acidic(suspect) alkaline (putrid)Estimation of: salt content, foreign matter, oil, coloring matter &preservatives