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
AIM OF STUDY
REVIEW OF LITERATURE
I. Definition of HACCP System
I.1: Hazard Analysis
I.1-1: Physical Hazard
I.1-2: Chemical Hazards
I.1-3: Biological Hazards
I.2: Critical Control Points (CCPs)
I.3: Monitoring Step
II. Chemical composition of mullet fish
II.1: Effect of Salting On
II.1-1: Moisture Content
II.1-2: Protein Content
II.1-3: Fat Content
II.1-4: Salt and Ash Content
II.2: Quality criteria of salted fish
II.2-1: pH value
II.2-2: Total volatile bases nitrogen (TVB-N) Content
II.2-3: Trimethylamine nitrogen (TMA-N) content
II.2-4: Thiobarbituric acid(TBA) value
II.3: Microbiological Hazards
II.4: Sensory Evaluation
MATERIALS AND METHODS
I. Materials
I.1: Fish samples
I.2: Edible salt
I.3: Plastic containers and polyethylene bags
I.4: Dry salted technique
II. Analytical Methods
II.1: Physico-Chemical Parameters
II.1-1: Moisture Content, Crude Protein, Fat, Ash and Sodium Chloride Content
II.1-2: pH Value
II.1-3: Total Volatile Nitrogen (TVN) Content
II.1-4: Trimethylamine Nitrogen (TMA-N) Content
II.1-5: Thiobarbituric Acid (TBA) Value
II.2: Microbiological Analysis
II.2-1: Total Viable Count
II.2-2: Halophilic Bacterial Count
II.2-3: Yeasts And Molds Count
II.3: Sensory Evaluation
II.4: Statistical Analysis
RESULT AND DISCUSSION
PART I: Hazards Analysis (HA) of raw mullet fish samples collected from local landing center (Shakshouk, Fayoum) Qaroun Lake
I.1: Raw Mullet Fish Samples
I.1-1: Hazards Analysis (HA)
I.1-1-1: Sensorial hazards analysis (HA)
I.1-1-2: Chemical hazards
I.1-1-2-1: Proximate chemical composition
I.1-1-3: Biochemical hazard analysis
I.1-1-4: Microbial hazard analysis
PART II: Salted mullet fish products during ambient storage periods for 105 days
II.1: The organolyptic evaluation of salted mullet fish during storag
II.1-1: Appearance
II.1-2: Odor
II.1-3: Texture
II.1-4: Taste
II.1-5: Overall Acceptability
II.2: Hazard Analysis (HA) of chemical composition
II.2-1: Moisture content
II.2-2: Protein content
II.2-3: Lipid content
II.2-4: Ash content
II.2-5: Salt content
II.3: Biochemical hazard analysis of salted mullet fish during ambient storage periods for 105 days
II.3-1: pH value
II.3-2: Thiobarbaturic acid (TBA) value
II.3-3: Total Volatile Bases Nitrogen (TVB-N) content
II.3-4: Trimethylamine Nitrogen (TMA-N) Content
II.4: Microbiological hazard analysis of salted mullet fish treatments during ambient storage periods for 105 days
II.4-1: Total viable count (TVC)
II.4-2: Halophilic bacterial count (HBC)
PART III: Critical Control Points (CCPs)
III.1: Dry salted whole mullet fish
III.2: Dry salting level
III.3: Storage temperature
III.4: Preliminary washing preparation steps and packing
III.5: Monitoring steps
Research Objectives and Themes
The primary aim of this study is to evaluate and apply the Hazard Analysis Critical Control Point (HACCP) system to the salting process of mullet fish (Mugil cephalus) to ensure food safety and improve shelf life under local conditions. The research investigates how different salt concentrations and storage conditions affect the physical, chemical, and microbiological quality of the final product.
- Identification of physical, chemical, and microbial hazards throughout the fish salting process.
- Determination of Critical Control Points (CCPs) across various operational steps.
- Evaluation of the sensory, biochemical, and microbiological changes in salted mullet during 105 days of ambient storage.
- Development of recommendations for implementing the HACCP system in local fish processing industries.
Excerpt from the Book
І. Definition of Hazard Analysis Critical Control Points (HACCPs) system:
HACCP is the international wide known safety system, which has proved its efficiency in all the food industry’s sectors and on the entire food chain. HACCP is a systematic interactive scientific method of identification, evaluation and control of the risks associated with the food. HACCP strategy is based on the introduction of a new system of prevention, elimination or minimizing the risks at acceptable levels by taking into account all the hazards, which may affect the consumers’ security (Belton, 1999).
HACCP is also a preventive system of quality control and was developed to minimize consumer risk of illness and injury from foods. Its goal is to prevent the hazards at the earliest possible stage of food processing. It enables food processors to identify, prioritize and minimize various likely hazards. It enables consideration of all the factors that contribute to most outbreaks and of risk-assessment techniques. HACCP treats the production of food as a total continuous ‘system’ assuring food safety from harvest to consumption. Potential benefits include improvement in quality and lowered costs of manufacturing. The system is broken down into components and each component is evaluated. The application of HACCP allows the management to control any area or point in the food system that could contribute to a hazardous situation (Kanduri and Ronald, 2002).
HACCP system allows companies to prevent hazards from occurring in the first place, instead of relying on end-product testing to determine whether the hazards have already occurred (Curtis, 2005). In addition, HACCP helps prevent foodborne illness outbreaks because HACCP is a proactive approach to control every step in the flow of food (Wiley and Sons, 2007).
The application of HACCP system and guidelines was recommended by Codex (1997); it has been progressively introduced and applied for the benefit of the food industry. However, the hazard analyses conducted by most food industries are often ineffective and unsuccessful (Ryu et al., 2012).
Summary of Chapters
INTRODUCTION: Provides an overview of the HACCP system as a proactive food safety management tool and justifies its necessity in the fish salting industry.
AIM OF STUDY: Outlines the specific objectives, including hazard identification, CCP determination, and the monitoring of quality parameters for salted mullet.
REVIEW OF LITERATURE: Examines existing scientific knowledge on HACCP principles, fish composition, and the various physical, chemical, and biological hazards associated with fish processing.
MATERIALS AND METHODS: Describes the experimental design, including fish source, salting treatments (15%, 20%, 25% salt), and the specific analytical procedures used for quality testing.
RESULT AND DISCUSSION: Presents the findings regarding the sensorial, chemical, and microbiological quality of the mullet samples and their changes over a 105-day storage period.
PART III: Critical Control Points (CCPs): Identifies key stages in the processing flow—such as washing, preparation, dry salting, and storage—that require critical monitoring to ensure a safe product.
Keywords
HACCP, Hazard Analysis, Mullet fish, Fish salting, Food safety, Microbial hazards, Chemical composition, Sensory evaluation, Critical Control Points, Shelf life, Storage conditions, Quality control, Lipid oxidation, TVB-N, Trimethylamine.
Frequently Asked Questions
What is the core focus of this research?
The research focuses on implementing the Hazard Analysis Critical Control Point (HACCP) system to improve the safety and quality of dry-salted mullet fish produced under local conditions.
What are the primary themes addressed in this study?
The study covers hazard analysis (physical, chemical, and microbiological), the determination of critical control points, sensory evaluation, and biochemical changes in fish during storage.
What is the main research goal?
The goal is to identify potential hazards at various processing stages and establish a robust, proactive system to control these hazards, ultimately ensuring a safe consumer product.
Which scientific methods were employed?
The researchers utilized standard laboratory analytical methods (A.O.A.C., Pearson) for chemical composition (moisture, protein, lipid, salt, ash), microbiological analysis (TVC, HBC), and panel-based sensory evaluation.
What is covered in the main section?
The main section details the results of raw material analysis, the effects of different salt concentrations and storage durations on fish quality, and the subsequent establishment of CCPs.
Which keywords best describe this work?
The most relevant keywords include HACCP, Fish salting, Mullet fish, Critical Control Points, Microbial hazards, and Food safety.
How does the salt concentration affect the shelf life of the fish?
The study found that different salt concentrations (15%, 20%, 25%) directly impact the spoilage rate, with 20% salt showing superior performance in terms of consumer acceptability and quality stability over the 105-day trial.
What role does the fish gutting process play in quality?
The results indicate that gutting the fish before salting significantly improves quality scores compared to whole-fish salting, as it reduces rapid decomposition and microbial load.
Why are the drying and storage steps considered CCPs?
Because these steps are critical for controlling moisture content and microbial growth; if not monitored correctly, they lead to a significant increase in spoilage and a reduction in product safety.
- Citar trabajo
- Hassan Rabea Mohamed Ibrahim (Autor), 2013, Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting, Múnich, GRIN Verlag, https://www.grin.com/document/280542
