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Evaluation of nutritional and hygienic quality of herring fish and its products [electronic resource].

By:

Ragab, Mervat Kamal Ibrahim

Language: English Summary language: Arabic Description: p.69-82Other title:

تقييم الجودة الصحية والغذائية لسمك الرنجة ومنتجاته [Added title page title]

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Assiut veterinary medical journal, 2008 v. 54 (119) [electronic resource].

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In: Assiut Veterinary Medical Journal 2008.v.54(119)Summary: A total of 100 samples of imported frozen herring fish and its products (smoked, canned and herring fillet, 25 samples of each, were collected from different retail stores in Alexandria governorate to evaluate their chemical quality. The results revealed that fat and protein contents had significantly increased in herring fillet and smoked herring with a mean value of 9.024±1.764 and 36±2.541. Concerning manganese (Mn) and zinc (Zn), canned herring showed the highest mean concentrations (0.203±0.095 and 1.453±0.285, respectively). In case of copper (Cu) and Iron (Fe), smoked and frozen herring had the highest mean values (0.761±0.04 and 7.845±0.330, respectively).

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A total of 100 samples of imported frozen herring fish and its products (smoked, canned and herring fillet, 25 samples of each, were collected from different retail stores in Alexandria governorate to evaluate their chemical quality. The results revealed that fat and protein contents had significantly increased in herring fillet and smoked herring with a mean value of 9.024±1.764 and 36±2.541. Concerning manganese (Mn) and zinc (Zn), canned herring showed the highest mean concentrations (0.203±0.095 and 1.453±0.285, respectively). In case of copper (Cu) and Iron (Fe), smoked and frozen herring had the highest mean values (0.761±0.04 and 7.845±0.330, respectively).

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