Aerobic spore formers in battered and breaded fish products

Abstract

A total of 90random samples of half cooked battered breaded fish products represented by fish pane, fish fingers and fish nuggets (30 0f each) were collected from different supermarkets in Kalyoubia governorate. The samples were examined for sensory evaluation and detection of aerobic spore formers to assure their quality. The obtained results indicated that the mean sensory panel scores for color, adhesion, texture and overall acceptability were2.96, 2.93, 2.88 and 2.92for fish panne, 2.90, 3.13, 2.67and 2.90.for fish fingers and 2.93, 3.16, 2.56 and 2.89 for fish nuggets, respectively. Mean count values of APC and aerobic spore former count (cfu/g) were1.07×10 4 ± 0.35×10 5 and 2.084×10 3 for fish panne, 8.33×10 4 ± 1.04×10 4 and 6.54×10 2 for fish finger and 2.61×10 5 ± 1.73×10 4 and 2.44×10 3 for fish nuggets, respectively. The public health significance of the isolated bacteria was discussed.