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Quality characteristics of marketed fish roe and caviar [electronic resource].

By:

Fath El-Bab, Gehad F.A

Contributor(s):

Seadawy, Hanan G.A

Language: English Summary language: Arabic Description: p.595-610Other title:

خصائص جودة البطارخ والكافيار المعروضة بالأسواق [Added title page title]

Uniform titles:

Veterinary medical journal, 2006 v.54 (3) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Veterinary Medical Journal 2006.v.54(3)Summary: 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).

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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).

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