CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOOD METHODS OF BIOTECHNOLOGY FOR QUALITY CONTROL OF LOCAL SMOKED FISH DURING PROCESS AND STORAGE UNDER DIFFERENT CONDITIONS

Abstract

The present investigation was aimed to study tlu: chemical. microbiological and sensory pr pcrties of cold smokl'd herring. ston:d in three degrees of temperature (Room temperature, refrigerator at 4± l 0 ( and deep freezer at -18°() with two types of packing (normal package and vacuum package), to evaluate quality and storage stability of smoked herring fish. Tht: eflcct of smoking process on the quality of h.:rring lish was also studied. Smoked herring lish stored at room tcmp.:raturc were

the lowest samples in quality and shelf life was little. Samples \\'L'rt: spoiled after 21 days for normal package, while the samples stored 111 vacuum package were spoiled alier 30 dates of storagc.Fish stored at refrigerator storage had the higher in quality and longer shelf life than those stored in room temperature. The samples were spoiled alier 60 and 150 days of storage for normal and vacuum package. respccti\•ely. Samples stored at frozen storage (-I 8°() had the highest lish for quality and longest of shelf life where the samples stored in Yacuum package stile accepted after 12 months.