Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets | ||
| Egyptian Journal of Veterinary Sciences | ||
| Volume 56, Issue 2, February 2025, Pages 273-287 PDF (1.55 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2024.271906.1869 | ||
| Authors | ||
| Aly Ahmedou1; Ibrahim Ibrahim Al-Hawary1; Muneer Alsayadi2; Taha Yassine3; Ahmed Elshafey4; Zizy Ibrahim Elbialy* 5 | ||
| 1Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt | ||
| 2Department of Food Science and Technology, College of Agriculture and Food Science, Ibb University, Ibb, Yemen | ||
| 3Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt | ||
| 4Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt | ||
| 533516 Al Geish street, Kafrelsheikh University, | ||
| Abstract | ||
| As fish is a crucial and diverse protein source in many diets, its high susceptibility to spoilage necessitates close attention to quality and safety. This study assessed the quality and safety of both imported and locally sourced fish found in Egyptian markets through physico-chemical, microbiological, and sensory analyses. While acceptable pH levels were observed across all samples, an alarming increase in ash content (except for frozen fish) was noted. Additionally, frozen, salted, canned, and smoked fish exceeded specific quality standards, particularly concerning smoked fish exceeding recommended limits. Although sensory evaluations deemed the organoleptic properties of most fish satisfactory, canned fish ranked highest, while salted fish fell short. Notably, the microbiological quality of some samples was concerning, suggesting potential lapses in sanitation and unsafe handling practices during processing and distribution. | ||
| Keywords | ||
| Fish quality; Fish microbiology; Fish composition; Spoilage | ||
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