تصنيع منتوج كرات السمك و دراسة التغيرات المايكروبية خلال الخزن المجمد

Abstract EN

A fish balls product is preparing from minced meat fish by using three species of cheap fish (Liza subvividis, Liza eavinata and Chivocentrus dovab).

Preparing the minced meat fish after removing the heads, fins, intestines, skin and bones, and adding the salt, spicey and garlic with a ratio of (1.5, 1, 0.4)% respectively, then adding the filler material (bread crumblings), in different ratios (5, 10, 15)% respectively, the previous components were mixed well and they were shaped in a form of balls that weight (15±0.5) gm/ball.

Fish balls were stored at (-18±2)cº for (0, 2, 4, 6, 8, 10, 12) weeks.

At the end of every store period.

The bacteriological standards were studied at the end of the store period (0, 4, 8, 12) week.

The results were analyzed statistically to know the impact of fish species, the ratio of filler material, period of storage by freezing and the interaction among them to reach a middle standard for these values by adapting R.L.S.D.

at (P<0.05, P<0.01).

the results of the effect of filler material varied in the microbial standards .

The statistic results pointed high significant differences (p<0.01) for the impact of fish species on microbial indicates,but the filler material was different on it,s effecte on microbial indicates.

While the effect of frozen storage periods showed a significant decline (p<0.05)on all microbial indicates for the balls manufacture from the three kinds of fish.