University of Khartoum

Microbiogical and Biochemical Studies on Terkin: A Fermented Fish Product

Microbiogical and Biochemical Studies on Terkin: A Fermented Fish Product

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Title: Microbiogical and Biochemical Studies on Terkin: A Fermented Fish Product
Author: Khalid, Huda Mubaruk Selman
Abstract: This study was carried out to investigate microbiological and biochemical analysis of fermented fish product ‘ Terkin’. Samples of oven-cooked and sun-heated Terkin were collected from different households in various parts in the Sudan and from factories ( Khartoum Fishing Company and Huda Factory ). This study was also carried to investigate the microbiological and biochemical quality of oven-cooked laboratory made Terkin. The microbiological parameters studied included Total viable , anaerobic bacterial, halophilic bacterial, anaerobic halophilic bacterial, spore-forming bacterial, anaerobic spore-forming bacterial plate counts, coliform and yeast and moulds. The microorganisms were enumerated, isolated and identified. Total viable counts of commercial samples showed a higher count than the laboratory experiment, which was ranged between 6.4 × 104 – 7.2 ×105 and 5.8 × 103 CFU/g for commercial and laboratory experiment, respectively. Oven-cooked samples showed a higher bacterial load than sun-heated home-made samples. The Total viable, anaerobic bacterial, halophilic bacterial, anaerobic halophilic bacterial, sporeforming bacterial and anaerobic spore-forming bacterial plate counts which were ranged between 2.0 × 103 -1.3 × 105, Nil-8.2 × 104, Nil-1.6 × 104, Nil-5.3 × 102, Nil-5.0 ×102 and Nil-4.3 ×102 CFU/g, respectively for oven-cooked home-made Terkin, while the count were ranged between 2.2 × 103-5.2 × 104, Nil-3.8 × 104, Nil-5.0 ×103, Nil, Nil-2.1 ×102 and Nil-1.1 ×102 CFU/g , respectively for sunheated home-made Terkin. The dominant genera of bacteria isolated from collected sample were found to be Bacillus spp. And Staphylococcus spp.. Coliform bacteria, yeast and moulds were not detected. The fresh fish sample for Terkin preparation showed a total viable, anaerobic bacterial, halophilic bacterial, anaerobic halophilic bacterial, spore-forming bacterial and anaerobic sporeforming bacterial plate counts was 1.7 ×107, 6.5 ×106, 7.2×103, 1.5 ×103, 2.1 ×102 and 1.2 ×102 CFU/g, respectively. The coliform bacteria most probable number (MPN) was found to be 17 per gram in fresh fish but the bacteria were not detected during fermentation. Traditional fermentation of the fish was carried out in the laboratory. After one day fermentation the total viable count was increased to 2.3 ×107, then start to decreased after cooking and addition of salt to 7.1 ×104, then increased to 1.1×107 after eightth days of fermentation and 10 decreased gradually until the end of fermentation. The dominant kind of bacteria was found to be Bacillus spp. The typical analysis (Dry wt %) of fresh fish was 7 pH, 18.7 ash content, 77.3 moisture content, 74 protein, 4.0 fat, 2.2 Ca, 0.4 Na and 3.4 Mg. The protein and fat content during fermentation ranged from 66.2-41.3 % and 5.5- 11.5 %, respectively and there is no systematic variation for both.
Description: September,2003107page
URI: http://khartoumspace.uofk.edu/handle/123456789/10458
Date: 2015-05-10


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