SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS
Abdelgawad, M., El-LEBOUDI, S. (2005). SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS. EKB Journal Management System, 53(4), 941-948. doi: 10.21608/vmjg.2005.385441
Maha Abdelgawad; SOHAD El-LEBOUDI. "SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS". EKB Journal Management System, 53, 4, 2005, 941-948. doi: 10.21608/vmjg.2005.385441
Abdelgawad, M., El-LEBOUDI, S. (2005). 'SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS', EKB Journal Management System, 53(4), pp. 941-948. doi: 10.21608/vmjg.2005.385441
Abdelgawad, M., El-LEBOUDI, S. SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS. EKB Journal Management System, 2005; 53(4): 941-948. doi: 10.21608/vmjg.2005.385441

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

Veterinary Medical Journal (Giza)
Volume 53, Issue 4, October 2005, Pages 941-948    PDF (2.87 M)
Document Type: Original Article
DOI: 10.21608/vmjg.2005.385441
Authors
Maha Abdelgawad* ; SOHAD El-LEBOUDI
Department of Food Hygiene. Animal Health Research Institute, Dokki
Abstract
A total of 240 samples of fish and meat products were collected from Giza and Cairo supermarkets and examined for mycological profile, moisture and sodium chloride contents. The mean values   of mould count, moisture and sodium chloride contents in fish products dried sea cucumber,   dried shrimp, smoked fish and canned tuna were 3.1x103, 6.1, 4.8; 2.6x103, 6.6, 3.3; 2.1x103 54.1, 4.6 and 1.3x103, 67.9, 2.4; while the mean value  of mould count, moisture and sodium chloride contents in meat products, luncheon, sausage,  bastirma and corned beef were 5.5x104, 53.06, 3.36; 1.9x103, 46.7, 2.78; 3.1x102, 55.6, 6.5 and 8.7x102, 57.76, 2.7, respectively. The public health importance of mould was discussed.       
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