Chemical Composition, Physicochemical and Microbiological Quality Properties of Cyprinus carpio and Euthynnus alletteratus | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 65, Volume 28, Issue 2, March and April 2024, Page 1059-1066 PDF (672.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2024.352381 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Abdelrahman S. Talab et al. | ||||
| Abstract | ||||
| This research was designed to determine the chemical composition, physicochemical and microbiological quality of fresh common carp (Cyprinus carpio) and little tuna (Euthynnus alletteratus) fish. The results showed that, values of moisture, protein, lipid, ash, and carbohydrates of fresh common carp and little tune fish samples were as follows: for common carp, 74.45, 17.74, 4.81, 2.11, 0.89% were recorded, while for little tuna, 70.38, 22.07, 6.15, 1.43 and 0.56% were registered, respectively. Whereas, TVB-N, TMA-N, TBA and pH values of fresh common carp and little tuna fish samples were as follows: for common carp, 8.36mg/ 100g, 1.56mg/ 100g, 0.48mg malonadehyde/ kg and 6.15, 46.55; for little tuna, 16.84mg/ 100g, 2.02mg/ 100g, 0.58mg malonadehyde/ kg, 6.35, 47.86, respectively. Referring to microbial quality characteristics, it is well established that spore forming bacterial count, yeast, and mold count, E. coli and Salmonella were not detected in fish samples, while total plate count and total coliform count of fresh common carp and little tuna fish samples were recorded as 3.15 and 3.07 log cfu/ g for common carp, and as 1.66 and 1.23 log cfu/ g for little tuna, respectively. The microbiological assessment of the fresh fish indicated that they were of high quality and safe for utilization, either as fresh fish or for further processing and use. The present study provided valuable information on the quality and safety of both fresh common carp and little tuna fish which will greatly help in designing the optimum conditions in developing the post-harvest value chain, leading to higher consumer acceptability of this fish species. Moreover, the findings of this study could be used to optimize the post-harvest handling systems of the fish and subsequent processing in order to deliver a wholesome and safe product to the consumer. | ||||
| Keywords | ||||
| Fresh fish; Chemical composition; Physicochemical; Microbiological quality | ||||
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