الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Mullet (Mugil cephalus L) is one of the most widely distributed seafood fish all over the world and play important economically and nutritionally roles in Egypt. . Fish are perishable food due to lipid oxidation and microbial activity , which are the principal causes of spoilage . Therefore, offering safe and high quality fish combined with natural preservatives create challenging problems. The use of liquid smoke has some advantages over traditional smoking.
The overall aim of the present study is to evaluate the effects of liquid smoking with pomegranate peel extract, Paprika Powder and lactic acid bufferd system on the quality and safety of smoked mullet (Mugil cephalus L) fish during storage at 4 °C. Number of chemical parameters, total psychrotrophic aerobic bacteria, Enterobacteriaceae, Yeast and Moulds, the antioxidant activity of pomegranate peel extract and sensory analysis were measured to evaluate quality and safety of liquid smoked mullet (Mugil cephalus L) fish fillets during refrigerated storage.
A number of tentative conclusions can be summarized based on the results obtained in this study as follow: 1. Sensory evaluation of Raw Mullet (Mugil cephallus) fish. The fresh Mullet fish exhibited high sensory quality values with the characteristics of eye, gill, odor, appearance, texture and Viscera.
2. Decontamination of raw fish with 2% lactic acid The treatment of raw fish with 2% lactic acid resulted in a reduction of 1.77 1.54. and 0.54 log CFU/g for psychrotrophic aerobic bacteria, Enterobacteriaceae and yeast respectively as compared with blank samples. Likewise, a reduction of 1.12 pH units is obtained. The treatment of fish with 2% lactic acid buffered will exert antimicrobial, reduce pH and enhance safety and quality of raw fish.
3. Chemical composition The approximate composition showed that, the mean moisture content values were 72.38%, 57.96%, 58.57%, 57.65% and 58.25% for fresh fish, liquid smoked (LS), LS combined with pomegranate extract 100mg/Kg(LS+P1), LS combined with 0.5%paprika powder (LS+P2)and LS combined with pomegranate extract 100mg/Kg and 0.5%paprika powder (LS+P1+P2) at respectively. . All process of the liquid smoked resulted in a significant decrease (p < 0.05) in moisture content of mullet Mugil cephalus fish as compared with fresh samples during 6 days of storage at 4 °C.
The percentages of total lipid, protein, and ash, of liquid-smoked mullet (Mugil cephalus) fish were significantly increased (p < 0.05) due to moisture loss during processing.