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Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation

Article

Last updated: 25 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Aquatic food production process and fishery ecology.

Abstract

Fesikh is a traditional salted fermented whole fish product of high nutrition, unique flavor that is popular in Egypt. The aim of this study was to reduce and control the salting fermentation process during preparing the salted fermented Tobar fish (Mugil capita). Estimation safety and quality of this product showed that, an aerobic bacterial load was

DOI

10.21608/asfr.2020.48180.1009

Keywords

Fesikh, fermentation process, Tobar fish, TVB-N, lactic acid bacteria

Authors

First Name

Hesham

Last Name

Amin

MiddleName

-

Affiliation

Suez University, Faculty of Fish Resources, Egypt

Email

hesham.ameen@suezuniv.edu.eg

City

-

Orcid

0000-0002-0312-950X

First Name

Omaima

Last Name

Ahmed

MiddleName

-

Affiliation

fish processing and technology dep., Suez university

Email

omaima.maamoun@gmail.com

City

Suez

Orcid

0000-0002-7246-8492

First Name

Mofida

Last Name

attaia

MiddleName

attaia

Affiliation

fish processing technology dep., suez univ.

Email

mofida.attaia@suezuniv.edu.eg

City

Suez

Orcid

-

Volume

1

Article Issue

0

Related Issue

20056

Issue Date

2020-12-01

Receive Date

2020-10-30

Publish Date

2020-12-01

Page Start

17

Page End

22

Print ISSN

2682-4086

Online ISSN

2682-4108

Article File

ASFR_Volume 1_Issue 0_Pages 17-22.pdf

PDF . 284.1kB

Link

https://asfr.journals.ekb.eg/article_129412.html

Detail API

https://asfr.journals.ekb.eg/service?article_code=129412

Order

4

Type

Original Article

Type Code

1,146

Publication Type

Journal

Publication Title

Aquatic Science and Fish Resources (ASFR)

Publication Link

https://asfr.journals.ekb.eg/

MainTitle

Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation

Details

Type

Article

Created At

22 Jan 2023