| 000 | 02516cab a2200301Ia 45 0 | ||
|---|---|---|---|
| 001 | u187723 | ||
| 003 | SIRSI | ||
| 008 | 101209s2006 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
||
| 090 | _aART VMJ V54 No3 8 | ||
| 100 | 1 | _aFath El-Bab, Gehad F.A. | |
| 240 | 1 | 0 |
_aVeterinary medical journal, 2006 v.54 (3) _h[electronic resource]. |
| 245 | 1 | 0 |
_aQuality characteristics of marketed fish roe and caviar _h[electronic resource]. |
| 246 | 1 | 5 | _aخصائص جودة البطارخ والكافيار المعروضة بالأسواق. |
| 300 | _ap.595-610 | ||
| 504 | _aIncludes references. | ||
| 520 | _aSeventy 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 | _aSummary in Arabic. | ||
| 650 | 0 |
_aFishes _xEggs. |
|
| 650 | 0 |
_aFish as food _xAnalysis. |
|
| 650 | 0 | _aCaviar. | |
| 700 | 1 | _aSeadawy, Hanan G.A. | |
| 773 | 0 |
_tVeterinary Medical Journal. _g2006.v.54(3) _x1110-1423 _7nass _wu159328 |
|
| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2006/VMJ/5406/3/595.pdf _zFull Text Article. |
| 596 | _a1 | ||
| 942 |
_cAR _2lcc |
||
| 999 |
_c42663 _d42663 |
||