Abstract:
This study was conducted in Department of Fisheries and Wildlife
Science, (DFW)at Sudan University of science and technology. To
identify the bacterial load and chemical composition and sensory
evaluation of processed steamed and chilled (O. niloticus) fish.50 fish
samples were collected from Hatchery of (DFW), processed by steaming
and chilled for ten days; random samples were analyzed for microbial,
chemical and sensory evaluation.
The results showed the bacterial loads of steamed chilled and row
chilled fish werein the range of (3.3×10
2
- 1.4 ×10
4 )
cfu/g, (5×10
4
- 8.4
×10
3 )
cfu/g respectively. There wassignificance different (p˃0.05)
between steamed chilled and row chilled fish at all storage time.
On the other hand Total coliform, salmonella and Ecoli were absent in
all analyzed samples in different storage time.
The chemical composition (%) of steamed chilled fish were,moisture
content (70.1-78), protein (26.3-28), fat (1.1-1.3) and ash(.2-1.4) while
the row chilled fish were moisture (78-79),protein (21.2 -26.3),fat (1.31.6%)
and
ash
(.2-
2.1%)
.There
was
significance
different
(p˃0.05).
In
chemical
composition
between
steamed
chilled
and
row
chilled
fish
in
different
storage
time.
Sensory
evaluation of steamed chilled fish was (6.6 -8.4) for texture,
(8.6-10) for odor and (7.4-9.6)for color while row chilled fish was (9.39.8)
for texture, (9.2 -10) for odor and(8.6 -9.8)for color. There was
significance different (p˃0.05) in sensory evaluation in steamed chilled
and rowchilled fish in different storage time.
Therefore, steaming and chilling is a new introduced method for fish
preservation, and they are preventing the quality deterioration.
