Document Type : Original Article
Authors
1
Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt
2
Department of Food Science and Technology, College of Agriculture and Food Science, Ibb University, Ibb, Yemen
3
Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt
4
Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt
5
33516 Al Geish street, Kafrelsheikh University,
Abstract
As fish is a crucial and diverse protein source in many diets, its high susceptibility to spoilage necessitates close attention to quality and safety. This study assessed the quality and safety of both imported and locally sourced fish found in Egyptian markets through physico-chemical, microbiological, and sensory analyses. While acceptable pH levels were observed across all samples, an alarming increase in ash content (except for frozen fish) was noted. Additionally, frozen, salted, canned, and smoked fish exceeded specific quality standards, particularly concerning smoked fish exceeding recommended limits. Although sensory evaluations deemed the organoleptic properties of most fish satisfactory, canned fish ranked highest, while salted fish fell short. Notably, the microbiological quality of some samples was concerning, suggesting potential lapses in sanitation and unsafe handling practices during processing and distribution.
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