Evaluation oj sensory. cite mica I and microbiological status oj smoked herring sold in supermarkets in Egypt was carried oui. Twenly five random samples oj smoked herring were taken and transferred dlrectJu 10 t!:e iabora/on) under aseptic conditions with a mLnimum oj delay. The samples were subjeclecl 10 sensory. chemical and microbiological examinations. The obtained results reveo.led /hat} 6 % oj samples were rejected due to higher total bacterial counl; 44% rejectedJor presence S. aureus count, 32 % reJected Jar presence oj Q1l.aeroblc count and 24 % rejected Jor presence oj cOlifonns COWlt when compared with the relevant Egyptian Standard, £S 288/2005 (£05.2005). The data also reuealed that one COIl depend on smoklrtg to mirlimlze growth oJspoUage and/or pathogenic mLcroorganlsms. The dara also indicate that about 44% oj the exam· ined samples were rejected m1crobl%gically (S. aureus). while about J 6 % were reject· ed chemically (pH and TVN) and about 7 % were rejected by sensory evaluation (Macer’ ated Q1l.d much macerated). So, one can.not depend upon sensory and chemleal tests alone Jor deieml/rlalwil oj hyglenle quality oj Sllloked fish. Recolllmendations to improve quality and saJe ty oj s rnoked herring jIs It were d isCU5sed
(2006). Sensory, chemical and microbiological evaluation of smoked herring fish. Mansoura Veterinary Medical Journal, 8(2), 1-12. doi: 10.21608/mvmj.2006.125047
MLA
. "Sensory, chemical and microbiological evaluation of smoked herring fish". Mansoura Veterinary Medical Journal, 8, 2, 2006, 1-12. doi: 10.21608/mvmj.2006.125047
HARVARD
(2006). 'Sensory, chemical and microbiological evaluation of smoked herring fish', Mansoura Veterinary Medical Journal, 8(2), pp. 1-12. doi: 10.21608/mvmj.2006.125047
VANCOUVER
Sensory, chemical and microbiological evaluation of smoked herring fish. Mansoura Veterinary Medical Journal, 2006; 8(2): 1-12. doi: 10.21608/mvmj.2006.125047
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