Saleh, M., Elsherif, S., Khalil, K., Mohdaly, A., Abd-Eltawab, S. (2021). Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt. test, 8(1), 1-12. doi: 10.21608/maj.2021.225670
Mohamed Saleh; Shaban Elsherif; Khalil Khalil; Adel Mohdaly; Samah Abd-Eltawab. "Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt". test, 8, 1, 2021, 1-12. doi: 10.21608/maj.2021.225670
Saleh, M., Elsherif, S., Khalil, K., Mohdaly, A., Abd-Eltawab, S. (2021). 'Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt', test, 8(1), pp. 1-12. doi: 10.21608/maj.2021.225670
Saleh, M., Elsherif, S., Khalil, K., Mohdaly, A., Abd-Eltawab, S. Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt. test, 2021; 8(1): 1-12. doi: 10.21608/maj.2021.225670

Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt

Mediterranean Aquaculture Journal
Volume 8, Issue 1, December 2021, Pages 1-12    PDF (453.54 K)
Document Type: Original Article
DOI: 10.21608/maj.2021.225670
Authors
Mohamed Saleh* 1; Shaban Elsherif2; Khalil Khalil3; Adel Mohdaly4; Samah Abd-Eltawab3
1Food science and Technology, Faculty of agriculture, Fayoum university
2Fish Processing Technology Laboratory , National Institute of Oceanography and Fisheries, Ministry of Scientific Research
3Food Science and Technology, Faculty of Agriculture, Fayoum University
4Food Science and Technology, Faculty of Agriculture, Fayoum University.
Abstract
This study was carried out to determine the effect of traditional smoking methods on physiochemical quality and potential risks by biogenic amines and microbiological aspects of mullet fish (Mugil cephalus) obtained from two farms (1 and 2); irrigated El-Batts and El-Wadi drains, respectively, located in Fayoum Governorate. The results revealed that values of quality parameters and biogenic amines in raw and smoked mullet from farm (1) were higher than from farm (2). Values of quality parameters and biogenic amines of hot smoked lower than cold smoked fish. Histamine and tyramine levels decreased by smoking, but spermine, putrescine and cadaverine increased. Total bacterial count (TBC) of raw fish from farm (1) was 4.26 Log10cfu/g decreased to 3.35 and 3.05 log10cfu/g of cold and hot smoked samples, respectively. On other side TBC of raw sample farm (2) was 3.36 Log10cfu/g decreased to 3.12 and 2.85 Log10cfu/g of cold and hot smoked samples. Yeasts and mold (Y&M) recorded 1.88 Log10cfu/g for
 
raw sample farm (1) decreased to 1.20 and 0.82 Log10cfu/g of cold and hot smoked samples, whereas the recorded 1.54 Log10cfu/g in raw samples from farm (2), decreased to 1.00 and 0.50 log10cfu/g of cold and hot smoked, respectively. Therefore, from obtained results, it could be concluded that cold and hot smoked samples from farm (2) has higher quality and safety than from farm (1). Also, Hot smoked samples were higher quality and safety than cold smoked. So, Cold and hot smoking process could be reduced the values of risk sources and raised the safety level of consumer.
Keywords
Mullet fish; smoking methods; biogenic amine
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