STUDIES ON FITTNESS OF FISH FOR HUMAN CONSUMPTION

Abstract

Fish is considered as one of the most important food article, lhich I is contributed in dissolving food shortage problem because fishes contain I proteins of high biological value.

Fish is prone to rapid microbial spoilage, its high perishability is I attributed to several intrinsic factors which, favour rapid micrbbial growth. The microbial spoilage id delayed at chill temperature but not prevented. Thus, the aim of this research was to detect the changJs, in some physical, microbial and chemical characteristics of fresh and frbzen . I fish during storage in ice and refrigerated temperature. In addition, some studies were conducted to improve the shelf life of Tilapia fish. \

PART 1:

I I At total number of 60 randomly samples of fish were collected :from

different markets in Ismailia city, 30 each of fresh Tilapia species Iand frozen mackerel. The samples were aseptically handled in ice lbox containers and transferred directly to the laboratory without delay.

The samples were divided into two groups, the first one was examlned I within 1 hours at zero time. The second group was examined after 8 hours I storage which done in wooden box on which crushed ice 1:2 perior until ' examination in case of Tilapia fish samples, while the frozen mackerel I fish samples were stored for 8 hours in commercial refrigerator at 1 7C

until! the examination.

All samples were evaluated organolepticaaly, chemically

bacteriologically .