Microbial and Sensory Assessment of Sand Smelt Fish Burger and Finger during Frozen Storage

Authors

  • Adel A. El-Lahamy National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo
  • Khalil I. Khalil Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum
  • Shaban A. El-Sherif National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo
  • Awad A. Mahmud Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum

Keywords:

Microbiology, Sensory evaluation, Sand smelt, Fish burger and fish finger

Abstract

The current study aimed to assess the microbiological safety and sensory quality of fish burger and finger made from sand smelt fish (Atherinahepsetus) which was found unacceptable from consumers. The substitution material (soybean flour (SF) and minced boiled potatoes (MBP)) were used by different levels in this investigation to improve the sensory evaluation of produced fish products. Total bacterial count (TBC) values for burger and finger samples gradually declined till the day 45th then increased in the later period of frozen storage. Yeast and Molds growth were not detected during the frozen storage over the entire period of 90 days storage, except for zero time the score values of the quality attributes: color, taste, odor and texture, as well as overall acceptability of sand smelt fish burgers and fingers, slightly declined during frozen storage. The filling materials SF and MBP used in the production of fish products showed an observed effect in maintaining the sensory qualities of the products for 90 days of frozen storage. It can be concluded that sand smelt fish products maintained good microbial and sensory quality at the end of 90 storage period in the freezer, opening an opportunity for this good nutritious protein source to be used as a daily food.

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Published

2018-12-20

Issue

Vol. 5 No. 2 (2018)

Section

Articles

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