Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt

Saleh, Mohamed; Elsherif, Shaban; Khalil, Khalil; Mohdaly, Adel; Abd-Eltawab, Samah

doi:10.21608/maj.2021.225670

Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt

Document Type : Original Article

Authors

¹ Food science and Technology, Faculty of agriculture, Fayoum university

² Fish Processing Technology Laboratory , National Institute of Oceanography and Fisheries, Ministry of Scientific Research

³ Food Science and Technology, Faculty of Agriculture, Fayoum University

⁴ Food Science and Technology, Faculty of Agriculture, Fayoum University.

10.21608/maj.2021.225670

Abstract

This study was carried out to determine the effect of traditional smoking methods on physiochemical quality and potential risks by biogenic amines and microbiological aspects of mullet fish (Mugil cephalus) obtained from two farms (1 and 2); irrigated El-Batts and El-Wadi drains, respectively, located in Fayoum Governorate. The results revealed that values of quality parameters and biogenic amines in raw and smoked mullet from farm (1) were higher than from farm (2). Values of quality parameters and biogenic amines of hot smoked lower than cold smoked fish. Histamine and tyramine levels decreased by smoking, but spermine, putrescine and cadaverine increased. Total bacterial count (TBC) of raw fish from farm (1) was 4.26 Log₁₀cfu/g decreased to 3.35 and 3.05 log₁₀cfu/g of cold and hot smoked samples, respectively. On other side TBC of raw sample farm (2) was 3.36 Log₁₀cfu/g decreased to 3.12 and 2.85 Log₁₀cfu/g of cold and hot smoked samples. Yeasts and mold (Y&M) recorded 1.88 Log₁₀cfu/g for

raw sample farm (1) decreased to 1.20 and 0.82 Log₁₀cfu/g of cold and hot smoked samples, whereas the recorded 1.54 Log₁₀cfu/g in raw samples from farm (2), decreased to 1.00 and 0.50 log₁₀cfu/g of cold and hot smoked, respectively. Therefore, from obtained results, it could be concluded that cold and hot smoked samples from farm (2) has higher quality and safety than from farm (1). Also, Hot smoked samples were higher quality and safety than cold smoked. So, Cold and hot smoking process could be reduced the values of risk sources and raised the safety level of consumer.

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