STUDIES ON SOME BOLTI FISH ADDITIVES

Today s fish industry is facing new challenges that require intensive controls during their processing, storage or distribution. Farmed Bolti fish (Oreochromis niloticus) is highly adaptable kind preferred by most classes of people. Wide study on selected antimicrobials and antioxidants individually or in mixtures using of E. coli O157:H7 in vitro was carried out. Fish was divided, treated then kept at either 3+1ºC or -18+1 until they were organolyptically rejected. During subsequent storage, chemical composition, freshness tests, physical and microbiological properties and sensory evaluation for untreated and treated fish were investigated. Obtained results indicated that E. coli O157:H7 was significantly affected and low detectable count after 3 days was found. The shelf- life of treated Bolti fish was extended 5 and 11 days for un-eviscerated and eviscerated refrigerated fish, respectively. The shelf-life stability could be prolonged 2 months for frozen fish. Finally, our investigation recommends that using this handling system could be a promising facility for improving the shelf-life stability of refrigerated or frozen farmed Bolti fish.

Autorentext

Hassan Barakat is a researcher interested in food microbiology & food additives. Prof.Dr. Hamdy El-Mansy & Prof.Dr. Fouad Ashour are professors of food science & technology. Dr. Ahmed El- Desouky is Assoc. Prof. of food microbiology & technology. They are having a huge experience, published and participated in many journals & conferences.