Amin, H., Ahmed, O., attaia, M. (2020). Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation. test, 1(0), 17-22. doi: 10.21608/asfr.2020.48180.1009
Hesham Amin; Omaima Ahmed; Mofida attaia attaia. "Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation". test, 1, 0, 2020, 17-22. doi: 10.21608/asfr.2020.48180.1009
Amin, H., Ahmed, O., attaia, M. (2020). 'Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation', test, 1(0), pp. 17-22. doi: 10.21608/asfr.2020.48180.1009
Amin, H., Ahmed, O., attaia, M. Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation. test, 2020; 1(0): 17-22. doi: 10.21608/asfr.2020.48180.1009

Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation

Aquatic Science and Fish Resources (ASFR)
Article 4, Volume 1, Issue 0, 2020, Pages 17-22    PDF (277.39 K)
Document Type: Original Article
DOI: 10.21608/asfr.2020.48180.1009
Authors
Hesham Amin* 1; Omaima Ahmed2; Mofida attaia attaia3
1Suez University, Faculty of Fish Resources, Egypt
2fish processing and technology dep., Suez university
3fish processing technology dep., suez univ.
Abstract
Fesikh is a traditional salted fermented whole fish product of high nutrition, unique flavor that is popular in Egypt. The aim of this study was to reduce and control the salting fermentation process during preparing the salted fermented Tobar fish (Mugil capita). Estimation safety and quality of this product showed that, an aerobic bacterial load was
Keywords
Fesikh; fermentation process; Tobar fish; TVB-N; lactic acid bacteria
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