Quality and microbial Evaluation of Chilled Fish (Orechromis Nilotcus and BagrusBayad) at TheFish Distribution Center in Al-Damer City

Abstract

The present study was conducted during the period from (January to March 2019) to evaluate the sensory characteristic and microbiological quality of chilled fish species (Orechromis nilotcus and bagrus Bayad) at the fish distribution center in Al-Damer City.In this study fish were classified into four categories depending on the freshness; excellent quality (E), very good grade (A), good grade (B) and undesirable grade (C). Hundred samples were taken randomly from the fish distribution center in Al-Damer City, (50) samples from each species drown from 6 tons were inspected according to (European scheme), and a total of (20) swabs samples were obtained, (10) samples from each species for microbial analysis .The result found that there was No significant difference in sensory evaluation between chilled fish species (Orechromis nilotcus and Bagrus bayad) . As the average skin of fishes at respectively (1.98±0.89 and 1.98±0.91) outer Slime (1.96±0.86 and 2.04±0.83 ) eyes (1.88±0.75 and 1.84±0.87 ) gill Color (2.10±0.74 and 2.20±0.83 ) peritoneum (1.80±0.70 and 2.08±0.92 ) and gill odour (1.74±0.80 and 1.94±1.04 ).the results indicates No significant difference in total bacterial count from the studied spp.the total number of bacterial load for both chilled fish Orechromis nilotcus and Bagrus bayad were (4.5×105±0.14×105 ,4.1×105±0.09×105)cf/g respectively. In this study specific fish pathogens were investigated such as salmonella sp and vibrio cholera ,and had found that salmonella sp dominated on the sample inversely than vibrio cholera which was absent in all studied samples under investigation . Finally it can be concluded that the investigated chilled fishes in this time had acceptable sensory and microbial quality thus it is safe for human consumption.