Fat quality of fish roes and caviars collected from different supermarkets in Alexandria governorate | ||||
| Mansoura Veterinary Medical Journal | ||||
| Article 1, Volume 12, Issue 1, June 2010, Page 193-202 PDF (115.47 K) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mvmj.2010.183665 | ||||
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| Abstract | ||||
| A total of 100 swnples (25 of each) of herring ftsh roes (raw, smoked) and caviars (red ,blaclc) were collected from different retaa stores in Alexandria governorate to eval uate their fat quality which include fat,cholesterol contents, acid number, free fatty ac ids,coryugated dienes, thiobarbeturic acid ,and polyene index. The results revealed that fat content in smoked herring ftsh roes showed the highest concentration among the examined products with a mean value of 29.7% . Concerning cholesterol, black caviar showed the highest mean concentrations (254.2mg/ 1OOgm) while raw herring eggs showed the lowest (8.280 mg/ 1OOgm ). In case of acid number and free fatty ac ids ,the highest mean concentrations(6.542 mg KOH/g of fat and 3.271ml/gm., respec tively) werejound in smoked herring roes and the lowest(4.124 mg KOH/g of fat and 2.062 ml/gm., respectively) were in raw herring eggs . Regarding coryugated dienes and polyene index, the highest values(0.523n molejmg, 1.542 ml/gm) were detected in smoked herring roes . At the same time, black caviar showed the highest level of thio barbeturic acid value (4.689 mg/kg) whUe raw herring eggs had the lowest level (2.124mg/kg) | ||||
| Keywords | ||||
| Fish; Supermarkets | ||||
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