تقدير مدة الصلاحية لفطائر الجفوت (Nematalosa nasus (Bloch, 1795 المحفوظة بالتبريد

الملخص EN

This study was undertaken to determine the shelf-life of raw Jaffout pattics ( Nematalosa nasus ) at refrigeratation conditions ( 4 + 2 ) C.

Organoleptic microbjelogical and chemical analyses of patties were performed every day dnoiglaul days .

Total volatile nitrogen basos ( TVNB ) trimethy lamine ( TMA ) .

peroxide value ( PV ) and thiobarbituie acid ( TBA ) values inereased significantly during stolage period ( p<0.05 ) PH values of the patties were insignificantly cnanged ( p<0.05 ) .

All microbial counts total plate counts.

Coliform bacteria .

proteolytic bacteria .

libolytic bacteria .

yeast and moulds significantly inereased ( p<0.05 ) throughout storage feriod Acceptability of the patties sigmncantly decreased as storage lime inereassed ( p<0.05 ) .

Maximwn shelf -life with good acceptable qualiy of Jaffout patties were found to pe 4 days at ( 4=2 ) C.

The deterioration began from the 6 day and the paties corsidered spoiled on the 10 day of stoiage .