Author(s): Hala Gindeel AA

Abstract: The objective of this study was to determine the effect of chilling with ice on the quality of three marine fish Plectropomus areolatus, Caranx mate and Sphyraena barracuda. The samples were preserved in crushed ice in a ratio of 1:2 (fish: ice). Chemical analysis and sensory evaluation was made at day 0 and with the end of preservation. Microbial assessment was made during preserving period. The chemical analysis of fresh samples showed that there was no significant effect (p<0.001) in all chemical composition parameters before chilling according to the species, while after chilling the effect was significant on acidity, Fat and ash. The results indicated no contamination of taphylococcus spp, Salmonella spp and Vibrio spp in all fresh and preserved samples in the three species. E.coli appeared in some cases after 14 days of preservation. The species S. barracuda and C. mate is the most contaminated by E.coli. Total bacterial count increase with preservation and highest bacterial count being in S. barracuda. The sensory evaluation showed that all sensory parameter had been affected by chilled in ice. P. areolatus had a high degree of Sensory freshness followed by C. mate then S. barracuda. Chilling had effect on weight; weight increased at first rapidly then decreased, after that increased again with the end of preserving period, this change in weight was more in C. mate. Different species had some effect on chemical composition and sensory characteristics and microbiological assessment during and at the end of preserving period.

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