Egbal O. Ahmed
School of Fish Sciences, AL Neelain University, P.O. Box 12702, Khartoum, Sudan
Mohammed E. Ali
Fisheries Research Centre (AL Shagara), P.O. Box 1489, Khartoum, Sudan
Ali A. Hamed
Fisheries Research Centre (AL Shagara), P.O. Box 1489, Khartoum, Sudan
ABSTRACT
In the present study, the chemical and microbiological quality changes in salted (25% of the fish weight) Hydrocynus forskalii was carried out during storage at +37±1oC. Moisture, ash, protein, lipid, fiber and pH were analyzed to determine chemical quality and total viable counts of bacteria (TVC), total Staphylococcus-Micrococcus and yeast-mould were measured to determine microbial quality during the storage period. Reduction of chemical quality was found statistically significant (p<0.05). No yeast and mould were detected for the period of storage. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the salted fish, whereas it retarded the microbial growth during the last two months. Based on the data, the optimal shelf life was found to be three months for salted Hydrocynus forskalii.
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How to cite this article
Egbal O. Ahmed, Mohammed E. Ali and Ali A. Hamed, 2010. Quality Changes of Salted Kass (Hydrocynus forskalii) During Storage
at Ambient Temperature (37±1oC). Pakistan Journal of Nutrition, 9: 877-881.
DOI: 10.3923/pjn.2010.877.881
URL: https://scialert.net/abstract/?doi=pjn.2010.877.881
DOI: 10.3923/pjn.2010.877.881
URL: https://scialert.net/abstract/?doi=pjn.2010.877.881
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