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Health hazard associated with salted fish in Egyptian market [electronic resource].

By:

Fath El-Bab

Contributor(s):

A, Gehad F

Language: English Summary language: Arabic Description: p.405-414Other title:

المخاطر الصحية المصاحبة للأسماك المملحة فى السوق المصرى [Added title page title]

Uniform titles:

Egyptian journal of agricultural research, 2005 v. 83 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Egyptian Journal of Agricultural Research 2005.v.83(1)Summary: Thirty random samples of salted fish (15 each of fesiekh and salted sardine) were collected from different markets in Cairo and Giza Governorates and subjected to physical, chemical and microbiological examination. The physical character of the examined samples did not show any significant abnormality. The chemical examination revealed PH values of 7 and 6.9 for fesiekh and salted sardine respectively, which exceed the permissible limit as recorded by Egyptian Organization for Standardization and Quality Control (EOSQC) (1996). The mean values of moisture % were 49.5 and 50.B % for fesiekh and salted sardine, respectively, which were within the penmissible limit as recommended by EOSQC (1996). Moreover, the maximum values of sodium chloride % were 23 and 25% for fesiekh and salted sardine, respectively. The maximum values of histamine level and Total Volatile Base-Nitrogen (TVB-N) were (35 and 30 mg/100g) and (45 and 40 mgt 1009) for fesiekh and salted sardine respectively.

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Thirty random samples of salted fish (15 each of fesiekh and salted sardine) were collected from different markets in Cairo and Giza Governorates and subjected to physical, chemical and microbiological examination. The physical character of the examined samples did not show any significant abnormality. The chemical examination revealed PH values of 7 and 6.9 for fesiekh and salted sardine respectively, which exceed the permissible limit as recorded by Egyptian Organization for Standardization and Quality Control (EOSQC) (1996). The mean values of moisture % were 49.5 and 50.B % for fesiekh and salted sardine, respectively, which were within the penmissible limit as recommended by EOSQC (1996). Moreover, the maximum values of sodium chloride % were 23 and 25% for fesiekh and salted sardine, respectively. The maximum values of histamine level and Total Volatile Base-Nitrogen (TVB-N) were (35 and 30 mg/100g) and (45 and 40 mgt 1009) for fesiekh and salted sardine respectively.

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