Evaluation of bacterial and chemical quality of new manufactured pasted fish products in a large scale fish processing plant, Egypt

Abstract

This study was conducted to evaluate chemical, bacterial and sensory characteristics of some novel fish pasteproducts. Thirty samples of Salmon, Herring and Anchovy pastes were collected from different markets inGharbia, Egypt. Proximate composition of fish pastes for crude protein, total lipids, moisture, ash, and saltpercentages revealed high protein (42.66 to 57.55%) content. The changes in pH, TMA, TVB-N and TBAremained under the limit for edibility. The total aerobic and staphylococcal counts were within the range ofspecified microbiological limits for fish and fishery products; however, TAC values in some of Salmon andAnchovy paste samples were 6.62 and 7.72 log cfu/g respectively, and do not meet the microbial specification.Total anaerobic and halophilic counts were in range of >3 - >5 log cfu/g. The Enterobacteriaceae and coliformcounts were at the range of <2 - >3 log cfu/g. The total Bacillus count for Salmon paste (4.38 log cfu/gm) washigher than those of Herring (3.31 log cfu/g) and Anchovy (2.26 log cfu/g) paste samples. Furthermore, B.cereus, which is a major food borne pathogen, was isolated from 30% of Herring paste samples; while otherinvestigated pathogens such as C. perfrengns, E. coli, Salmonellae, Shigellae, Pseudomonas aeruginosa andS.aureus were not detected. According to sensory analyses, fish paste samples had very good and good scoresin terms of taste, flavor, color, texture and overall acceptability. However, the sensorial scores of Herring pastecolor decreased to average quality. The study concluded that fish pastes have acceptable chemical and sensoryquality. However, they may consider high-risk for microbial hazards, so, special attention should be taken fromcompetent authorities and food business operators