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003			EG-GiCUC
005			20250223032912.0
008			220115s2021 ua dh f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.10.06.M.Sc.2021.Do.C
100	0		_aDonia Osama Ahmed Abdelgawad
245	1	0	_aControlled biofermentation application to improve quality and safety of fessiekh / _cDonia Osama Ahmed Abdelgawad ; Supervised Gehan M.A. Kassem , Mohamed M.T. Emara , Mai A. Mohamed
246	1	5	_aتطبيق التخمر البيولوجى لتحسين جودة و سلامة الفسيخ
260			_aCairo : _bDonia Osama Ahmed Abdelgawad , _c2021
300			_a128 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
520			_aThe 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
530			_aIssued also as CD
653		4	_aFessiekh
653		4	_aProbiotics
653		4	_aQuality
700	0		_aGehan M.A. Kassem , _eSupervisor
700	0		_aMai A. Mohamed , _eSupervisor
700	0		_aMohamed M.T. Emara , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aShimaa _eCataloger
942			_2ddc _cTH
999			_c83975 _d83975