Department of Food Science and Technology, El-Fayoum University, Egypt
Research Article
Changes in Microbial Quality of Tilapia Fish during Frozen Storage and their Fried Products
Author(s): 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 increa.. Read More»
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