Survey of chemical and microbial situation in farmed Huso huso fish fillets packaged by Sous vide method

H. huso meat was processed using the two methods of processing (brine salting and mix salting with souce). Two replicates were used for each method. These samples preserved in 2 Co.Organoleptic test as well as microbiological (pure plate and surface culture method included 10 -1, 10 -2 and 10 -3) and biochemical examination were carried out for quality control of the processed samples for a period of twelve weeks (65 packes). Microbiological tests included total bacterial load as well as bacteria counts such as Salmonella, Vibrio parahaemolyticus, Clostridium botulinum and perfringens Staphylococcus aureus, Escherichia coli, and Pseudomonas aeroginosa and chemical examination consist of pH values, TVN, salt absorption percentage and peroxide measurement. Salt absorption was higher for fish samples processed with salt (8/5) method compared with those prepared by souse (4). According to results TVN, pH and peroxide were higher for fish samples processed with salt (13/3 mg/ 1000 g, 6/38 and 4/7 meq /1000 g respectively) compared with those prepared by souse (12/9 mg/ 1000 g, 6/21 and 4/5 meq /1000 g respectively). Staphylococcus aureus and Coliform bacteria counts were lower 10 in per gram in control samples and Sous vide samples. Salmonella, Vibrio parahaemolyticus, Clostridium botulinum and Cl. perfringens and Pseudomonas aeroginosa was not observed in meat of fish before of processing, control samples and Sous vide samples. Total bactereialcounts was positive in samples processed to souce and pure salt. Mean of total bacterial count was higher in samples processed with souce (4/7 logcfu/g) compared with those prepared by pure salt(4/24 logcfu/g). However, According to SPSS and T test analysis no statistically significant difference was observed in their total bacterial counts. However taste, flavor and color of meat processed with a mixture of sodium chloride and souce was of higher quality than that of the meat processed with pure sodium chloride. Tissues of fillet was softer in this samples compared with those prepared by pure salt. According to experiments Sous vide samples have higher shelf life compared control samples (5 days). Shelf life for samples processed with souse was for a period of ten weeks, whereas, the salt prepared fishes were in good shape till the end of refrigeration storage. Keywords: Seafood packaging. Sous vide packaging. Sturgeon processing. Fish processing, Bacterial analysis, Chemical analysis and Sensory analysis