Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

Naourez Ktari^1*, Imen Trabelsi², Riadh Ben Salah¹, Rabab Ben Slama², Moncef Nasri¹ and Nabil Souissi³

¹Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School of Engineering of Sfax (ENIS), Tunisia

²Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Tunisia

³Laboratory of Biodiversity and Marine Biotechnology. National Institute of Marine Science and Technology, Tunisia

^*Corresponding Author: Naourez Ktari, Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School Of Engineering Of Sfax (ENIS), B P 1173-3038 Sfax, Tunisia, Tel: 216 74-274-408, Fax: 216 74-275-595 Email: