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Fish products
- 3. Fresh salted Old salted Eye Slight turbid Turbid Yellowish Eye lens Yellow brown Shrinked Bright & skin &loss its smooth brightness
- 4. Fresh salted Oldsalted Turbid Grey ,glassy or Muscle bight red yellow or brown Soft ,removed Slimy and Consistency easily from spine sticky Yellowish or Fat Normal yellowish brown
- 5. Fresh salted Old salted Rancid , Odour Characteristic sweety & odour and or putrid taste salty taste odour
- 8. E.S.S of SaltedFish Fessikh Sardine Molouha Histamine 20 mg/100 g 20 mg/100 g 20 mg/100 g Anaerobes 102 /g 102 /g 102 /g reducing sulfite S. aureus 102 /g 102 /g 102 /g
- 9. E.S.S of SaltedFish Fessikh Sardine Molouha PH 6 - 6.5 6 - 6.5 6 - 6.5 Salmonella, Shigella, E.coli, L.monocytogenes, Free C.botulinum, V.parahemolyticus
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- 13. Method of smoking 1.Salting 2.Washing 3.Drying 4.Smoking (hot – cold) 5.Cooling & packing
- 14. Decomposition of smokedfish 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
- 15. Decomposition of smokedfish 2- Moist decomposition:- • Due to E.coli, Pseudomonas, Proteus & B.fluorescence • Viscera: Sticky, bad odour • Muscle: Moist, slimy & bad odour
- 16. Decomposition of smokedfish 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)
- 17. 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.
- 19. E.S.S of SmokedFish 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, Free C.botulinum,V.parahemolyticus
- 20. E.S.S of SmokedFish 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%
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- 23. Anchovy Fresh, canned orjarred Fillet in olive oil, vegetable oil, sunflower oil, vinegar & salted Anchovy paste: with olive oil, spices & garlic flavor
- 25. Manufacturing:- Cut off thehead, 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.
- 27. 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%
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- 29. 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.
- 33. 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
- 35. Chemical composition of Sturgeon Caviar Water % Fat % Protein % Vitamins 51.76 14.43 31.32 A+E
- 36. 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)
- 37. 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
- 38. Examination Of Caviar Bacteriologicalexamination: anaerobic reducing sulfide free Chemical examination : PH, Hydrogen sulfide, ammonia, free fatty acids