الفهرس 
INTRODUCTION
Sensory QualityOnly 14 pages are availabe for public view
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Abstract
<Part A: QUALITY EVALUATION OF INVESTIGATED SALTED
FISH.
The present study was performed to monitor the quality of 25
samples of commercially available salted fish (Hydrocynus forskalii). The
samples were collected at random from salted fish retail outlets in Assiut
governorate.
Sensory evaluation revealed that only 3 (12 %) out of the 25
examined samples were unaccepted while the remaining 22 (88%) samples
were accepted and graded as good 9 (36%) and medium 13 (52%) qualities.
Chemical analysis of the salted fish samples showed that the mean
pH values of the skin part of salted fish is 7.04 ± 0.27, while that of
muscular part is 6.81 ± 0.35. On the other hand, sodium chloride % in all
examined salted fish samples ranged from 10.23 % to 17.55 % with a mean
value of 15.03 ± 1.77.
Mycological evaluation of salted fish revealed that the levels of
mould and yeasts obtained on dicloran rose Bengal chloramphenicol
medium at 25°C from skin parts ranged from 40 to 4020 CFUs/g with a
mean value of 929.2 CFUs, while from muscular parts they ranged from 0
to 14400 with a mean value of 1079.6 CFUs. However, on 10 % NaCl malt
extract agar at 25°C from skin parts ranged from 0 to 1140 with a mean
value of 152.08 CFUs, while from muscular parts they ranged from 0 to
282 with a mean value of 77.52 CFUs and on 20 % NaCl malt extract agar
at 25°C from skin parts ranged from 0 to 40 with a mean value equals 11.28 CFUs, while from muscular parts they ranged from 0 to 98 with a
mean value equals 15.36 CFUs.
A total of 30 genera, 75 species and some unidentified species of
yeasts, dematiaceous hyphomycetes and sterile mycelia were isolated from
all the examined salted fish samples on dicloran rose Bengal
chloramphenicol agar (DRBC) (26 genera + 61 species), 10% NaCl malt
extract agar (21 genera + 46 species) and 20% NaCl malt extract agar (10
genera + 19 species). The genera were Acremonium, Alternaria,
Ascotricha, Aspergillus, Botrytrichum, Byssochlamys, Cladosporium,
Cochliobolus, Emericella, Eurotium, Fennellia, Fusarium, Graphium,
Neosartorya, Nigrospora, Penicillium, Petromyces, Phoma,
Pseudoallescheria, Rhizopus, Scolecobasidium, Scopulariopsis,
Setosphaeria, Sporothrix, Stachybotrys, Stemphylium, Syncephalastrum,
Trichothecium, Ulocladium and Wallemia. from these genera, 75 species
were identified.
Aspergillus, Petromyces, Penicillium, yeasts and Cladosporium
were the most common fungi recovered on DRBC, whereas they were
found in most (10-19 samples of the 25 examined skin and muscular salted
fish samples). Aspergillus, Eurotium and Cladosporium were the most
common genera recovered on 10% NaCl malt extract agar whereas they
were found in most (13-16 samples), while on 20% NaCl malt extract agar,
Eurotium, Penicillium, Cladosporium and Aspergillus were isolated in
moderate frequency of occurrence of the examined skin and muscular
salted fish samples.
PART B: QUALITY MONITORING OF EXPERIMENTALLY
PREPARED SALTED FISH.