Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

The main objective of the current study was to apply controlled bio-fermentation during the processing of fessiekh by using various probiotics to overcome the problems of spontaneous fermentation. To achieve this objective, fessiekh was processed by separate inoculation of probiotics (Lactobacillus casei, Lactobacillus helveticus, and Lactococcus lactis subsp. cremoris) at a rate of 108 CFU/g in addition to the control group that processed without probiotic inoculation. Controlled bio-fermentation was conducted by incubation of fish for 12 hours at the suitable temperature (37{u2103} for both Lactobacilli strains and 30{u2103} for Lactococcus strain) specified for each probiotic, salted, and kept in a tightly-closed container for one month. Different analyses were performed during the fermentation process and throughout the various times of the salting process. The obtained results revealed that probiotics application for fessiekh production improved the sensory quality attributes, increased protein, fat contents, lightness (L*) value, lactic acid bacteria, amounts of amino acids contribute sour and sweet taste, phenolic compounds, aldehydes, esters, acids, alcohols, ketones, monounsaturated and polyunsaturated fatty acids when compared to the control. However, moisture, ash, salt contents, pH,TBARS, S. aureus,mold counts, amino acids responsible for bitter taste, hydrocarbons, sulphur-containing compounds, amines, heterocyclic compounds, saturated fatty acids, and hazardous biogenic amines were significantly reduced by the probiotics application

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