Although salting is considered the oldest method for fish preservation but it does not depend on good scientific principles. So, the current study was performed to apply the hazard analysis critical control points (HACCP) system to fish salting steps. Mullet fish (Mugil cephalus) samples were obtained from Qaroun Lake, El-Fayoum, Egypt. Whole and gutted fish samples were dry salted with different salt concentrations (15%, 20% and 25% salt concentration w\w) and stored under ambient temperature for 90 days. Sensory tests, physical, chemical and microbial hazard analyses of raw and salted products were determined. Results showed that raw mullet samples were free from any foreign objectives and highly accepted. Fish flesh contained (on wet weight basis) 78.11% moisture, 17.99% crude protein, 2.46% lipid and 1.39% ash content. The values of quality criteria were 6.50 pH, 1.54 mg MA /kg sample thiobarbaturic acid (TBA) value, 25.24 mg/100g total volatile bases nitrogen (TVB-N) and 0.69 mg/100gm sample trimethylamine nitrogen (TMA-N). In addition, total plate count (TPC) and halophilic bacteria (HB) were 25×104 and 5.1×104cell/g while yeasts and molds (YM) were not detected. After dry salting, previous values fluctuated according to salt level, whole and gutted form. Also, deterioration rate was accelerated in salted samples with low salt concentration and whole fish. So, salted whole and gutted fish trials with 15% salt were spoiled before other ones under the same conditions. 20% salted fish were preferred for appearance, texture and overall acceptability. In conclusion, dry salting and storage steps were CCP1 while, preliminary washing and preparation steps were CCP2.These steps must be monitored.
Keywords: HACCPs; mullet fish; salting.
Table of Contents
- Introduction
- Review of Literature
- Definition of HACCP System
- Hazard Analysis
- Critical Control Points (CCPs)
- Monitoring Step
- Chemical composition of mullet fish
- Effect of Salting On
- Quality criteria of salted fish
- Microbiological Hazards
- Sensory Evaluation
- Definition of HACCP System
- Materials and Methods
- Materials
- Analytical Methods
- Result and Discussion
- Part I: Hazards Analysis (HA) of raw mullet fish samples
- Part II: Salted mullet fish products during ambient storage periods
- Part III: Critical Control Points (CCPs)
- English Summary
- References
Objectives and Key Themes
This study aims to analyze the hazards associated with mullet fish processing and storage, focusing on developing a Hazard Analysis and Critical Control Points (HACCP) plan for safe production. The research investigates the impact of salting on the fish's chemical and microbiological composition, and evaluates the sensory characteristics of the product during storage.
- Hazard Analysis and Critical Control Points (HACCP) in mullet fish processing
- Impact of salting on mullet fish quality
- Chemical and microbiological changes during storage
- Sensory evaluation of salted mullet fish
- Development of a HACCP plan for safe mullet fish production
Chapter Summaries
Introduction: This chapter introduces the study, outlining its objectives and the significance of ensuring safe and high-quality mullet fish production. It sets the stage for the subsequent chapters, which delve into the literature review, methodology, results, and discussion of the research findings.
Review of Literature: This section provides a comprehensive overview of existing knowledge regarding HACCP principles, the chemical composition of mullet fish, and the effects of salting on fish quality and safety. It establishes a foundation for the research by exploring the various hazards associated with mullet fish processing, including chemical, biological, and physical hazards. The review discusses various quality criteria used to assess salted fish, laying the groundwork for the experimental methods employed in the study.
Materials and Methods: This chapter details the materials used in the study, including the fish samples, salt, containers, and equipment. It meticulously describes the dry-salting technique used for processing the mullet fish and outlines the analytical methods applied to assess the fish's physico-chemical, biochemical, and microbiological properties. The sensory evaluation methods used are also clearly explained. The detailed description of the methodology ensures that the study's results are reproducible and verifiable.
Result and Discussion - Part I: Hazards Analysis (HA) of raw mullet fish samples: This part presents a thorough hazard analysis of raw mullet fish samples. It details sensory, chemical, biochemical, and microbial hazards identified. The analysis likely includes data on proximate composition, pH, and microbial loads, providing a baseline assessment of the risks associated with using raw mullet fish. This assessment is crucial for establishing the critical control points in subsequent stages of the processing.
Result and Discussion - Part II: Salted mullet fish products during ambient storage periods: This section analyzes the changes in the organoleptic properties (appearance, odor, texture, taste, overall acceptability) and chemical composition (moisture, protein, lipid, ash, salt content) of salted mullet fish during storage. It also examines the biochemical indicators (pH, TBA value, TVB-N, TMA-N) and the microbiological changes (total viable count, halophilic bacterial count, yeast and mold count) during the 105-day ambient storage period. The detailed evaluation provides insights into the shelf-life of the salted product and the efficacy of the salting process in preserving its quality and safety.
Result and Discussion - Part III: Critical Control Points (CCPs): Based on the hazard analysis and the results of the storage study, this part identifies critical control points (CCPs) in the dry-salting process. These CCPs likely involve parameters such as dry-salting levels, storage temperature, and preliminary washing and packing procedures. The identification of CCPs is crucial for developing a HACCP plan to ensure the safety and quality of the salted mullet fish product. The section also details the monitoring steps needed to control these CCPs.
Keywords
Mullet fish, salting, HACCP, Hazard Analysis, Critical Control Points, chemical composition, microbiological analysis, sensory evaluation, quality, safety, storage stability, shelf-life.
FAQ: Mullet Fish Processing and HACCP Plan
What is the main focus of this study?
This study focuses on analyzing the hazards associated with mullet fish processing and storage, and developing a Hazard Analysis and Critical Control Points (HACCP) plan for safe and high-quality production. It investigates the impact of salting on the fish's chemical and microbiological composition, and evaluates sensory characteristics during storage.
What are the key themes explored in the study?
Key themes include: Hazard Analysis and Critical Control Points (HACCP) in mullet fish processing; the impact of salting on mullet fish quality; chemical and microbiological changes during storage; sensory evaluation of salted mullet fish; and the development of a HACCP plan for safe mullet fish production.
What does the literature review cover?
The literature review provides a comprehensive overview of HACCP principles, the chemical composition of mullet fish, and the effects of salting on fish quality and safety. It explores various hazards associated with mullet fish processing (chemical, biological, and physical) and discusses quality criteria for assessing salted fish.
What materials and methods were used in the study?
The study details the materials used (fish samples, salt, containers, equipment) and the dry-salting technique employed. It outlines the analytical methods used to assess the fish's physico-chemical, biochemical, and microbiological properties, as well as the sensory evaluation methods.
What are the key findings of the Hazard Analysis (HA) of raw mullet fish samples (Part I)?
Part I presents a thorough hazard analysis of raw mullet fish samples, detailing sensory, chemical, biochemical, and microbial hazards identified. This includes data on proximate composition, pH, and microbial loads, providing a baseline risk assessment for using raw mullet fish.
What are the key findings regarding salted mullet fish during storage (Part II)?
Part II analyzes changes in organoleptic properties (appearance, odor, texture, taste, acceptability) and chemical composition (moisture, protein, lipid, ash, salt content) during storage. It also examines biochemical indicators (pH, TBA value, TVB-N, TMA-N) and microbiological changes (total viable count, halophilic bacteria, yeast, and mold) over a 105-day period. This provides insights into shelf-life and the efficacy of the salting process.
How were the Critical Control Points (CCPs) identified (Part III)?
Part III identifies CCPs in the dry-salting process based on the hazard analysis and storage study results. These CCPs likely involve parameters like dry-salting levels, storage temperature, and preliminary washing and packing procedures. The section details monitoring steps to control these CCPs.
What is the overall goal of identifying CCPs?
Identifying CCPs is crucial for developing a HACCP plan to ensure the safety and quality of the salted mullet fish product.
What are the keywords associated with this study?
Keywords include: Mullet fish, salting, HACCP, Hazard Analysis, Critical Control Points, chemical composition, microbiological analysis, sensory evaluation, quality, safety, storage stability, shelf-life.
What is included in the Table of Contents?
The table of contents includes an introduction, a review of literature (covering HACCP, mullet fish composition, and salting effects), materials and methods, results and discussion (divided into hazard analysis, salted fish storage, and CCP identification), an English summary, and references.
- Quote paper
- Hassan Rabea Mohamed Ibrahim (Author), 2013, Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting, Munich, GRIN Verlag, https://www.grin.com/document/280542
