Quality characteristics of marketed fish roe and caviar (Record no. 42663)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02516cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u187723 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 101209s2006 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART VMJ V54 No3 8 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fath El-Bab, Gehad F.A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Veterinary medical journal, 2006 v.54 (3) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Quality characteristics of marketed fish roe and caviar |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | خصائص جودة البطارخ والكافيار المعروضة بالأسواق. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.595-610 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Seventy random samples of fish roe and caviar (35 samples of each) were collected from different supermarkets in Cairo and Giza Governorates and subjected to microbiological and chemical examinations. Microbiological examination revealed that the mean values of Aerobic bacterial count, Anaerobic bacterial count, coliforms count, Enterobacteriaceae count, Staphylococcus aureus count and Mould& Yeast count were 4.7x102, 2.2x102, 3.49, 1.5x102. 0.08x102 and 1.6xlO2 CFU/gm for fish roe and 2.9x102, IxlO2, 1.09, 1.2xlO2, 0.006x 102 and 0.8x 102 CFU/gm for caviar, respectively. These mean values exceeded the permissible limits recommended by Egyptian Organization for Standardization and Quality Control (EOSQC, 1996). The chemical examination revealed that the mean pH values of fish roe and caviar samples were 5.9 and 5.8 respectively, which were within the permissible limit recommended by EOSQC (1996). The mean values of moisture % of fish roe and caviar samples were 42.55% and 50.1 %, respectively. They were exceeded the permissible limit recommended by EOSQC (1996). However, the mean values of sodium chloride of fish roe and caviar were 7.45% and 5.35% respectively which were within the permissible limit recommended by EOSQC (1996). Moreover the mean values of lead, mercury and cadmium residues for fish roe were 0.105, 0.227 and 0.07 Ippm, respectively. Lead residues were exceeded the permissible limits while mercury and cadmium residues were within the permissible limits recommended by EOSQC (1993). |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fishes |
| General subdivision | Eggs. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fish as food |
| General subdivision | Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Caviar. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Seadawy, Hanan G.A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Veterinary Medical Journal. |
| Related parts | 2006.v.54(3) |
| International Standard Serial Number | 1110-1423 |
| Control subfield | nass |
| Record control number | u159328 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2006/VMJ/5406/3/595.pdf">http://nile.enal.sci.eg/EALE/2006/VMJ/5406/3/595.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
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