Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets
Autor: | Dalal H. Aljabryn, Amnah M. A. Alsuhaibani, Amal Nassir ALkuraieef, Amal H. Alshawi, Nora Abdullah AlFaris |
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Rok vydání: | 2022 |
Předmět: |
Nutrition. Foods and food supply
chilled fish food and beverages fish quality fish safety Microbiological quality Microbial contamination frozen fish Fish quality Nutrient Total volatile T1-995 microbiological quality Fish Environmental science TX341-641 Food science Technology (General) Food Science Biotechnology |
Zdroj: | Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology (2021) Food Science and Technology, Issue: ahead, Published: 28 APR 2021 Food Science and Technology, Volume: 42, Article number: e52520, Published: 28 APR 2021 |
ISSN: | 1678-457X 0101-2061 |
Popis: | Fish meats comprise an important part of diets; however, their rich nutrient composition and various sources mean these products can be spoiled quickly. The present study assessed the chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets. Physiochemical, heavy metal, and microbial analysis were performed for 50 samples of fish from three sources. The results indicated that locally cultured fish were of better quality than imported fish. All of the locally cultured fish samples were under the limit of total volatile basic nitrogen TVB-N (30 mg/100 g) for fish, while 22.73% and 7.16% of frozen imported and chilled imported fish respectively were over TVB-N limit. Furthermore, chemical and microbial contamination in some fish samples exceeded the recommended permissible levels. We conclude that there was poor sanitation practice and unsuitable conditions during the production and handling processes of fish. |
Databáze: | OpenAIRE |
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