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Research Article

Control of Halotolerant Bacteria in Salted Fish (Faseikh) Using Trisodium Phosphate

A.M. Ahmed and W.M. El-Kazzaz
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Trisodium Phosphate (TSP) as a food additive was studied for its effects on controlling the growth of halotolerant bacteria in the traditional Egyptian salted fish, faseikh. The experimental design included dividing the fish samples to 5 groups. First salted fish group was randomly purchased from the retail market as represent commercial product on retail sale. The other 4 groups were laboratory processed like simulated commercial condition using dry salting technique; in which two groups treated by addition of 0.5% TSP (w/w) with the salt mixtures and the other two groups were kept as control. Treated and control groups were stored at room (22°C) and chilling (4°C) temperatures for 60 day till ripening. When the obtained results were statistically compared to the markets group, 0.5% TSP significantly reduced (p<0.05) the counts of halotolerant bacteria by 2.5 and 3.7 logs in the treated fish groups stored at 22 and 4°C, respectively. Significant reduction (p<0.05) in the halotolerant bacterial counts was obtained in that control group stored at 4°C by 1.55 log10 CFU g-1. Combined reductions in the frequency of halotolerant strains by 2.58 were observed, when addition of 0.5% TSP with storage of salted fish groups at 4°C. Moreover, decreasing the storage temperature from 22 to 4°C resulted in complete reduction (100%) of the halotolerant pathogens in treated salted fish group. New regulations for salted fish products are required in order to establishing microbiological performance standards for halotolerant bacteria contamination and advice for the addition of 0.5% TSP as food additives to the products.

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  How to cite this article:

A.M. Ahmed and W.M. El-Kazzaz , 2005. Control of Halotolerant Bacteria in Salted Fish (Faseikh) Using Trisodium Phosphate. Pakistan Journal of Biological Sciences, 8: 882-887.

DOI: 10.3923/pjbs.2005.882.887


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