Microbiological and Chemical Analysis of Commercially Important Smoked Fish in Pasacao, Camarines Sur, Philippines

The study was carried out to determine microbial count and the proximate composition of the commercially important smoked fish such as; Smoked Sardines (Sardinella) Round Scads (Decapterus macrosoma) from Different Smoked Fish Enterprise (SFE) Location in Pasacao, Camarines Sur, Philippines. The samples were collected from the identified three (3) SFE and were packed in PPE pouches and brought to Department of Science and Technology Region V (DOST V} Laboratory for microbial analysis. The method used for analysis was the Association of Official Analytical Chemists method (AOAC 2021 Ed). Coliform count and E. coli was detected below the minimum microbial limit for both species of fish and to the three (3) SFE (<10). However, APC was detected above the maximum microbial limit in SFE 2-3 (9.3 x 107 – 6.4 x 107). On other hand, the overall nutritional composition of smoked fish showed that it is highly nutritive with crude protein having the largest quantity of the dry matter in the fish samples. Hence, smoked fish products can provide nutrients needed to maintain health and to provide reasonable levels of is recommended that the production of smoked fish products demands smoked products that are clean, wholesome and fit for human consumption. Therefore, it is the operator’s obligation and local government to take all precautionary measures. The smoked Fish enterprise ensures that only wholesome fish products should be produced.