Document Type : Original Article
Authors
1
Food Hygiene Dept., Animal Health Research Institute, Tanta branch
2
Food Science and Technology Department, Fac. Of Home, Economic, El-Azhaer University, Tanta, Egypt
Abstract
This study was conducted to evaluate chemical, bacterial and sensory characteristics of some novel fish paste
products. Thirty samples of Salmon, Herring and Anchovy pastes were collected from different markets in
Gharbia, Egypt. Proximate composition of fish pastes for crude protein, total lipids, moisture, ash, and salt
percentages revealed high protein (42.66 to 57.55%) content. The changes in pH, TMA, TVB-N and TBA
remained under the limit for edibility. The total aerobic and staphylococcal counts were within the range of
specified microbiological limits for fish and fishery products; however, TAC values in some of Salmon and
Anchovy paste samples were 6.62 and 7.72 log cfu/g respectively, and do not meet the microbial specification.
Total anaerobic and halophilic counts were in range of >3 - >5 log cfu/g. The Enterobacteriaceae and coliform
counts were at the range of <2 - >3 log cfu/g. The total Bacillus count for Salmon paste (4.38 log cfu/gm) was
higher than those of Herring (3.31 log cfu/g) and Anchovy (2.26 log cfu/g) paste samples. Furthermore, B.
cereus, which is a major food borne pathogen, was isolated from 30% of Herring paste samples; while other
investigated pathogens such as C. perfrengns, E. coli, Salmonellae, Shigellae, Pseudomonas aeruginosa and
S.aureus were not detected. According to sensory analyses, fish paste samples had very good and good scores
in terms of taste, flavor, color, texture and overall acceptability. However, the sensorial scores of Herring paste
color decreased to average quality. The study concluded that fish pastes have acceptable chemical and sensory
quality. However, they may consider high-risk for microbial hazards, so, special attention should be taken from
competent authorities and food business operators
Keywords
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