सार्वजनिक स्वास्थ्य और सुरक्षा के अंतर्राष्ट्रीय जर्नल

Changes in Microbial Quality of Tilapia Fish during Frozen Storage and their Fried Products

Abstract

Mohamed HR, Ibrahim SM, Hafez NE, Awad AM and El-Lahamy AA

Microbial quality of Tilapia Fish Samples during frozen storage at -18°C for 180 days and their fried products were determined. Total viable counts of bacteria were 2.25×10⁴ and 1.7×10⁴ cfu/g for farm A and B respectively. Yeast and Mold counts (Y&M) were 9.5×10² and 4.66×10² cfu/ g for farms A and B samples, respectively. Total viable counts of frozen tilapia fish samples increased to 3.13 and 3.93 ×10⁴ cfu/g after 60 days of storage for farms A and B, respectively, then decreased to 0.7 and 0.66×10⁴ cfu/g after 120 days of storage for farms A and B, respectively, then increased to 4.26 and 2.43×10⁴ cfu/g for frozen stored samples from farms A and B, respectively at the end of storage period. After frying the total viable counts increased in samples at zero time, and then decreased with storage periods of raw frozen samples until the end of frozen storage. After the frying process the counts of Y&M increased in all samples at the storage periods, while the fried samples from farm B decreased to 14.66×10² cfu/g after 60 days raw storage. At the end of storage the counts of thermophilic bacteria increased to 17 and 12 (×10³ cfu/g) for fried samples from farms A and B, respectively.