Quality change of salted mugil cephalous (Bouri Fish)‎ species during storage at ambient temperature

الملخص EN

The present study was performed to investigate the influence of salt (25%) and storage time under room temperature on the sensory, nutritive value and microbiological analysis of salted Mugil Cephalous.

Protein, crude fat, ash, pH, fiber and moisture content were analyzed in fresh fish and after salting.

Sensory evaluations were improved with time until 3 months, after 3 months sensory evaluations were badly affected.

Chemical composition was reduced during storage period and the reduction was statistically significant (p˂0.05) during 6 months of storage time.

The average of Aerobic Plate Count (APC) at 0 week, month1, month2, month3, month4, month5 and month6 were 6.5X103 ±1.62X103, 4.5X103 ±1.41X102, 2X103 ±1.01X102, 1.5X103 ±102, ˂100, ˂100 and ˂100, respectively.

While the Staphaureus counts were 2.5X102 ±1.01X102, 1.5X102 ±1.13X10, ˂100, ˂100,˂100,˂100 and ˂100 respectively, the APC and Staph aureus counts were reduced during the storage time.

Yeast-mold and Anaerobic counts were absent.

Cl.

Botulinum cannot be isolated.

The result of this study indicated that salted fish stored for 3 months had the best quality and shelf life for Mugil Cephalous Species.