Comparative Analysis of Coriander Integration and Alternative Processing Methods on Heavy Metal Residues, Biogenic Amine Production, and Microbial Profiles in Feseekh | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 03 September 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2025.389657.11830 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mona M. H. Mousa  1; Galila A. H. Asker2
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| 1Food Science &Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt | ||||
| 2Food Science &Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt | ||||
| Abstract | ||||
| Feseekh, a traditional salted fermented whole Mugil cephalus fish, has a unique flavor due to the action of its muscle natural and microbial enzymes. However, some of these bacteria are toxic and could cause food poisoning. This study aimed to evaluate the effect of coriander on heavy metal levels, biogenic amines and microbial count of Feseekh to produce safe and healthy Feseekh without using the fermentation (autolysis) process. This is clearly shown by the two treatments Fes-pre and Fes+Cor-pre, whereby a novel approach is used for the processing and production of Feseekh, eliminating the need for incubators and an incubation time that may expose the fish to contamination. Our new approach involved the addition of 20 % coriander (Corian-drum sativum L.) seed powder to Feseekh before and after fermentation. Coriander-treated Feseekh was safer than the tradition-ally prepared Feseekh as indicated by significant decreases in the levels of biogenic amines, total volatile bases nitrogen (TVBN), trimethylamines (TMA), heavy metal contents, and lipid oxidation marker malonaldehyde (MDA) as well as significant increases in antioxidant properties in fish flesh after 15 days of salting. Microbiological analysis revealed significantly lower Total Coli-form count, Salmonella, Staphylococcus aureus and Clostridium perfringens in Feseekh samples treated with coriander, especial-ly in Fes-pre and Fes+Cor-pre samples. All Feseekh products prepared in this study were accepted organoleptically. Coriander-treated Feseekh produced directly from fresh fish without fermentation (Fes+Cor-pre) was superior in taste, odor, texture, and overall acceptability. Based on these results, the early addition of coriander before fermentation produces safe, high-quality Feseekh and can be consumed without health risks due to the lack of heavy metals, biogenic amine content, and reduced microbi-al count. | ||||
| Keywords | ||||
| Feseekh, heavy metals; biogenic amines; sensory properties; food microbiology | ||||
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