Fresh salted    Old salted  Eye      Slight turbid    Turbid                           YellowishEye lens     Yellow       ...
Fresh salted Old salted                                  Turbid             Grey ,glassy orMuscle         bight red       ...
Fresh salted   Old salted                     Rancid ,Odour Characteristic                     sweety  &    odour and     ...
E.S.S of Salted Fish             Fessikh    Sardine MolouhaHistamine 20 mg/100 g 20 mg/100 g 20 mg/100 gAnaerobes         ...
E.S.S of Salted Fish          Fessikh Sardine Molouha  PH      6 - 6.5     6 - 6.5 6 - 6.5    Salmonella,  Shigella, E.col...
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     b...
Decomposition of smoked fish  2- Moist decomposition:-  • Due to E.coli, Pseudomonas,    Proteus & B.fluorescence  • Visce...
Decomposition of smoked fish  3- Mouldy decomposition:-  • If wrapped & kept while it’s warm  • Should be condemned althou...
Detection of artificial    yellow color • Few drops of sulfuric   acid (1:3) to surface of   the fish. • Blue color is for...
E.S.S of Smoked Fish         TMA                      10mg/100gm          TBA                      4.5 mg/Kg       Histami...
E.S.S of Smoked Fish                       Nacl %   Type               Dry weight    Moist weight            Not more 15% ...
Anchovy
Engraulis spp
AnchovyFresh, canned or jarredFillet in olive oil, vegetable oil, sunflower oil, vinegar & saltedAnchovy paste: with ol...
Manufacturing:-Cut off the head, remove the scales and open the fish up and remove the spine & the viscera.Salting for 1...
Legal requirements of        Anchovy• Packed in edible oil• Equal in length• Moisture not more than 60%• Fat not more than...
Caviar
Caviar Consisting    of     processed,  salted, non-fertilized sturgeon  roe. The roe can be "fresh" (non-  pasteurized)...
Caviar Presently,    depending     on specific      national    laws, the name caviar may be used by a variety of less ex...
Chemical composition of   Sturgeon CaviarWater %   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 fis...
Examination Of CaviarDirties: normal free   Size: small 2mm or less    medium 2.5 – 3 mm - large 3.5 mm or morePH: neut...
Examination Of CaviarBacteriological examination: anaerobic reducing sulfide freeChemical examination : PH, Hydrogen sul...
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
Fish products
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Fish products

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Fish products

  1. 1. Fresh salted Old salted Eye Slight turbid Turbid YellowishEye lens Yellow brown Shrinked Bright & skin &loss its smooth brightness
  2. 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. 3. Fresh salted Old salted Rancid ,Odour Characteristic sweety & odour and or putridtaste salty taste odour
  4. 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. 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. 6. Smoked Fish
  7. 7. Method of smoking 1.Salting 2.Washing 3.Drying 4.Smoking (hot – cold) 5.Cooling & packing
  8. 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. 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. 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. 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. 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. 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. 14. Anchovy
  15. 15. Engraulis spp
  16. 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. 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. 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. 19. Caviar
  20. 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. 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. 22. Chemical composition of Sturgeon CaviarWater % Fat % Protein % Vitamins 51.76 14.43 31.32 A+E
  23. 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. 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. 25. Examination Of CaviarBacteriological examination: anaerobic reducing sulfide freeChemical examination : PH, Hydrogen sulfide, ammonia, free fatty acids
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