Fresh salted Old salted
Eye Slight turbid Turbid
Eye lens Yellow Yellowish
brown
skin Bright &
smooth
Shrinked
&loss its
brightness
Fresh salted Old salted
Muscle Grey ,glassy or
bight red
Turbid
yellow or
brown
Consistency Soft ,removed
easily from spine
Slimy and
sticky
Fat Normal Yellowish or
yellowish
brown
Fresh salted Old salted
Odour
&
taste
Characteristic
odour and
salty taste
Rancid ,
sweety
or putrid
odour
E.S.S of Salted Fish Fessikh Sardine Molouha
Histamine 20 mg/100 g 20 mg/100 g 20 mg/100 g
Anaerobes reducing
sulfite
102 /g
102 /g
102 /g
S. aureus 102 /g 102 /g 102 /g
E.S.S of Salted Fish Fessikh Sardine Molouha
PH 6 - 6.5 6 - 6.5 6 - 6.5 Salmonella,
Shigella, E.coli, L.monocytogenes,
C.botulinum, V.parahemolyticus
Free
Smoked Fish
Method of smoking
1.Salting
2.Washing
3.Drying
4.Smoking (hot – cold)
5.Cooling & packing
Decomposition of smoked fish
1- Dry decomposition:- • Due to Micrococci spp
• Skin: dry, Shrinked, dull, dirty
brown color, covered by a layer
of fat & oil
• Muscle: yellowish brown color
with offensive odour
Decomposition of smoked fish
2- Moist decomposition:- • Due to E.coli, Pseudomonas,
Proteus & B.fluorescence
• Viscera: Sticky, bad odour
• Muscle: Moist, slimy & bad
odour
Decomposition of smoked fish
3- Mouldy decomposition:-
• If wrapped & kept while it’s warm
• Should be condemned although
it’s possible to remove mould
and wrap it with towel soaked in
oil
(Aspergillus & Penicillium)
Detection of artificial
yellow color •Few drops of sulfuric
acid (1:3) to surface of
the fish.
•Blue color is formed in
case of artificial color.
E.S.S of Smoked Fish TMA 10mg/100gm
TBA 4.5 mg/Kg
Histamine 10 mg/100mg
APC 105 /g
Coliforms 10 cell / g
Salmonella, Shigella, E.coli, L.monocytogenes,
C.botulinum,V.parahemolyticus Free
E.S.S of Smoked Fish
Type Nacl %
Dry weight Moist weight
Cold Smoke Not more 15%
& Not less 4.5%
Not more 8%
& Not less 2.5%
Hot Smoke Not more 4%
& Not less 3%
Not more 2%
& Not less 1.5%
Anchovy
Engraulis spp
Anchovy Fresh, canned or jarred
Fillet in olive oil, vegetable oil, sunflower oil, vinegar & salted
Anchovy paste: with olive oil, spices & garlic flavor
Manufacturing:-
Cut off the head, remove the scales and open the fish up and remove the spine & the viscera.
Salting for 1 month in 25% brine solution in room temperature.
Canning in tin can containing edible oil OR prepared in form of paste.
Legal requirements of
Anchovy • Packed in edible oil
• Equal in length
• Moisture not more than 60%
• Fat not more than 15%
• Salt range between 10 – 16%
Caviar
Caviar Consisting of processed, salted, non-fertilized sturgeon roe.
The roe can be "fresh" (non-pasteurized) or pasteurized
Wild sturgeon species from the Caspian Sea, in most cases from Russia or Iran.
Caviar Presently, depending on specific national laws, the name caviar may be used by a variety of less expensive products, substitutes of caviar, such as salmon roe (sometimes called red caviar), trout roe, etc
Chemical composition of Sturgeon Caviar
Water % Fat % Protein % Vitamins
51.76 14.43 31.32 A + E
Examination Of Caviar Colour: black, greyish black, dark
grey, greyish yellow, orange or red
Odour: odourless or fishy odour
(normal) acid odour, putrid or rancid (abnormal)
Consistency: hard granular (normal)
soft and sticky (abnormal)
Taste: Salty (fresh)
acidic, bitter, mouldy, rancid (decomposed)
Examination Of Caviar Dirties: normal free
Size: small 2mm or less medium 2.5 – 3 mm - large 3.5 mm or more
PH: neutral (normal) acidic(suspect) alkaline (putrid)
Estimation of: salt content, foreign matter, oil, coloring matter &preservatives
Examination Of Caviar Bacteriological examination:
anaerobic reducing sulfide free
Chemical examination : PH,
Hydrogen sulfide, ammonia, free fatty acids