The document discusses the examination of caviar. It describes caviar as consisting of processed, salted sturgeon roe. It provides details on the acceptable color, odor, consistency, taste, dirtiness, size, pH, salt content, and results of bacteriological and chemical examinations of fresh caviar. Any abnormal results would indicate decomposed or contaminated caviar.
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
Fish products
1.
2.
3. Fresh salted Old salted
Eye Slight turbid Turbid
Yellowish
Eye lens Yellow brown
Shrinked
Bright &
skin &loss its
smooth brightness
4. Fresh salted Old salted
Turbid
Grey ,glassy or
Muscle bight red
yellow or
brown
Soft ,removed Slimy and
Consistency
easily from spine sticky
Yellowish or
Fat Normal yellowish
brown
5. Fresh salted Old salted
Rancid ,
Odour Characteristic
sweety
& odour and
or putrid
taste salty taste
odour
6.
7.
8. E.S.S of Salted Fish
Fessikh Sardine Molouha
Histamine 20 mg/100 g 20 mg/100 g 20 mg/100 g
Anaerobes
102 /g 102 /g 102 /g
reducing
sulfite
S. aureus 102 /g 102 /g 102 /g
14. Decomposition of smoked fish
1- Dry decomposition:-
• Due to Micrococci spp
• Skin: dry, Shrinked, dull, dirty
brown color, covered by a layer
of fat & oil
• Muscle: yellowish brown color
with offensive odour
15. Decomposition of smoked fish
2- Moist decomposition:-
• Due to E.coli, Pseudomonas,
Proteus & B.fluorescence
• Viscera: Sticky, bad odour
• Muscle: Moist, slimy & bad
odour
16. Decomposition of smoked fish
3- Mouldy decomposition:-
• If wrapped & kept while it’s warm
• Should be condemned although
it’s possible to remove mould
and wrap it with towel soaked in
oil
(Aspergillus & Penicillium)
17. Detection of artificial
yellow color
• Few drops of sulfuric
acid (1:3) to surface of
the fish.
• Blue color is formed in
case of artificial color.
18.
19. E.S.S of Smoked Fish
TMA 10mg/100gm
TBA 4.5 mg/Kg
Histamine 10 mg/100mg
APC 105 /g
Coliforms 10 cell / g
Salmonella, Shigella, E.coli,
L.monocytogenes, Free
C.botulinum,V.parahemolyticus
20. E.S.S of Smoked Fish
Nacl %
Type
Dry weight Moist weight
Not more 15% Not more 8%
Cold Smoke
& Not less 4.5% & Not less 2.5%
Not more 4% Not more 2%
Hot Smoke
& Not less 3% & Not less 1.5%
23. Anchovy
Fresh, canned or jarred
Fillet in olive oil, vegetable
oil, sunflower oil, vinegar &
salted
Anchovy paste: with olive
oil, spices & garlic flavor
24.
25. Manufacturing:-
Cut off the head, remove the scales
and open the fish up and remove
the spine & the viscera.
Salting for 1 month in 25% brine
solution in room temperature.
Canning in tin can containing
edible oil OR prepared in form of
paste.
26.
27. Legal requirements of
Anchovy
• Packed in edible oil
• Equal in length
• Moisture not more than 60%
• Fat not more than 15%
• Salt range between 10 – 16%
29. Caviar
Consisting of processed,
salted, non-fertilized sturgeon
roe.
The roe can be "fresh" (non-
pasteurized) or pasteurized
Wild sturgeon species from
the Caspian Sea, in most cases
from Russia or Iran.
30.
31.
32.
33. Caviar
Presently, depending on
specific national laws,
the name caviar may be used
by a variety of less expensive
products, substitutes of caviar,
such as salmon roe
(sometimes called red caviar),
trout roe, etc
34.
35. Chemical composition of
Sturgeon Caviar
Water % Fat % Protein % Vitamins
51.76 14.43 31.32 A+E
36. Examination Of Caviar
Colour: black, greyish black, dark
grey, greyish yellow, orange or red
Odour: odourless or fishy odour
(normal) acid odour, putrid or rancid
(abnormal)
Consistency: hard granular (normal)
soft and sticky (abnormal)
Taste: Salty (fresh)
acidic, bitter, mouldy, rancid (decomposed)
37. Examination Of Caviar
Dirties: normal free
Size: small 2mm or less
medium 2.5 – 3 mm - large 3.5 mm or more
PH: neutral (normal) acidic(suspect)
alkaline (putrid)
Estimation of: salt content, foreign
matter, oil, coloring matter
&preservatives
