Bacterial-Flora of Egyptian Salted Mugil Cephalus Fish (Fessiekh) PCR - Identification

Abstract

A total of 17 samples of Egyptian salted Mugil cephalus fish (fessiekh) were examined sensorial for appearance, juiciness, saltiness, rancidity, flavor and general acceptability; chemically for pH and NaCl content; and bacteriologically for aerobic plate count, halophilic bacterial count and anaerobic bacterial count. The sensory evaluation of the samples revealed that 15 (88.23%) of them were organoleptically accepted, while only 2 (11.77%) were unaccepted. The pH and NaCl content of the examined samples ranged from 6.1 to 8.1 and from 6.13 to 10.11, respectively. The aerobic, halophilic and anaerobic bacterial counts of the examined samples ranged from 2.64 to 6.91, 4.64 to 7.93, and from 3.3 to 6.23 log 10 cfu/g , respectively. A total of 29, 31 and 36 colonies were picked randomly from aerobic, halophilic and anaerobic plates, respectively. The colonies were purified and being identified using PCRsequencing technique. The 29 identified aerobic bacteria were 18 strains Staphylococcus equorum srain JH6, 6 strains Staph. sp. L50, 2 strain Bacillus subtilis subspecies subtilis strain BCRC 10255, 2 strains Lactobacillus sp. CWBI/B-659/(E912), and 1 strains Bacillus subtilis. The identified 31 halophilic bacteria included 16 strains Staphylococcus equorum srain JH6, 10 strains Staph. sp. L50, and 5 strains Teratogenococcus halophilus. The 36 identified anaerobes were Clostridium bifermentans strain IBUN 188 (23 strains), Clostridium bifermentans strain IBUN 179 (7 strains), Clostridium sp. Zx5 (3 strains), Clostridium butyricum strain W4 (1 strain), Clostridium cochlearium (1 strain), and Clostridium sp. DF2C1 (1 strain).

Organoleptic evaluation of wet-salted marine fishes Mugil cephalus, Chanos chanos and Gerres oyena from Port Sudan coast

“…They found that storage of dry salted Rastrelliger kanagurta and the pink perch Nemipterus japonicus at (26•8±3•3 °C) considerably extend the shelf life of salted fish compared with storage at 2.5±1 °C. Abd-Allah [5] examined 17 samples of wet-salted M. cephalus fish for organoleptic properties. The trait examined were appearance, juiciness, saltiness, rancidity, flavor and general acceptability.…”

“…Wet-salting of fish enhances taste, solubilizes protein and creates a desirable texture and impair microbial growth (Tropical Products Institute) [4] . Organoleptic properties of wet salted fish vary with the fish species and the salt concentration and the preparation method (Abd-Alla; Aberoumand) [5,6] or sun drying methods (Hasan et al) [7] or fermentation methods (Houessou et al) [8] . Organoleptic properties of fishes varied with the wet-salting preparation method (Abd-Allah; Aberoumand) [5,6] Fermentation of fish is a process of treatment aimed essentially at obtaining a particular flavour (Houessou et al [8] Since the work of Meilgaard et al [9] several sensory evaluations approached appeared (Lauritzsen et al Czerner et al) [10,11] .…”

“…Organoleptic properties of wet salted fish vary with the fish species and the salt concentration and the preparation method (Abd-Alla; Aberoumand) [5,6] or sun drying methods (Hasan et al) [7] or fermentation methods (Houessou et al) [8] . Organoleptic properties of fishes varied with the wet-salting preparation method (Abd-Allah; Aberoumand) [5,6] Fermentation of fish is a process of treatment aimed essentially at obtaining a particular flavour (Houessou et al [8] Since the work of Meilgaard et al [9] several sensory evaluations approached appeared (Lauritzsen et al Czerner et al) [10,11] . Sensory evaluation for overall acceptability indices indicated that acceptability varies with the fish species salting duration and storage temperature (Srikar et al Abu Gideiri et al Immaculate et al) [12,13,14] .…”