تأثير درجات الحرارة المختلفة على فترة حفظ لحوم الأسماك

Abstract EN

This study was designed to test of 180 Fish; (90 samples Carp fish) and (90 samples Tilapia fish).

These samples were divided into four categories: first one (consists of 45 Carp fish) was stored with packages in a tin sheet, the second (45 Carp fish) unpacked, the third (45 Tilapia fish) was stored with packages in a tin plate and the fourth (45 Tilapia fish) unpacked.

Every sample of each category was divided into three groups.

Every group consists of 15.

These groups were stored at (25+°C, 4+°C, and 20-°C).

Then pH and total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007.

The physical changes: (was absaved and recarded).

The results indicated that the spoilage of the Carp fish samples was absaved before the Itec fish ones and the package samples was indicelet before the unpackage ones.

The samples spoiled after 18h of storage at 25+°C and after 4 days of storage at 4+°C, whereas the samples at 20-°C no spoilage was noticed.

The appearance change after 3 months of storage was noticed, and packed was good effect on preservation samples at 20-°C Finally, the conclusions and the suggestions were written in order to guide the consumer in the field of fish meat storage.