Sensory and Microbial Evaluation of Quality of Fish Orechromis sp Bagrus sp Claris sp

Abstract

This study was conducted through ( Nov.2016) to evaluate the quality of fresh fish Orechromis sp, Bagrus sp, Claris sp at almawrada fish market based on sensory and microbial testing , Sensory examination using the European scheme in this scheme the fish were classified in to four categories depending the firshness of fish excellent quality (E) , very good grade (A) , good grad (B) grad, undesirable grad (C).And Microbial taste for the total bacterial count and isolated pathological bacteria (Escherichia coli ,Salmonella) . 165sample were collected from almawrada fish market ,55 sample from each species , drawn from 10 ton and total of 30 swabs samples were obtained 10 samples from each species for microbial and analysis. the result found that there was highly significant difference in sensory evaluation between fresh fish Orechromis sp, Bagrus sp, Clarias sp. As the average skin of fishes at respectively (1.5±7 , 1.8±.9 , 2.9±.9) and outer slime ( 1.5±.8 , 2.2±1, 2.9±1) and eyes ( 1.8±.8 , 2.3±.9 , 2.9±.9 ) and gill color ( 1±.7 , 2±.7 , 3±.7) peritoneum (1.7±.1 , 2.1±.9 , 2.9±.9) and gill odour (1.1±.7 , 2±1 , 2.9±.7) the Clarias sp is beast quality, and the total number of bacterial load for fresh fish Orechromis sp, Bagrus sp, Clarias sp respectively at ( 5.9 ×105±.18×105c.f.u./g , 4.05×105±.31×105c.f.u./g, 4×105±.47×105c.f.u./g). Result indicates no significant difference in toatal bacterial count from the studied ssp. The result indicates tha salmonella and E.coli were isolated as Pathogenic bacteria. Generally the handling, preservation and procsing of fish is un hygienic and un safe. The poor condition in almawrada fish matket should draw attention of the public authority consider all this deviation which no doubt well affect the environment and human health.