Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets
Ahmedou, A., Al-Hawary, I., Alsayadi, M., Yassine, T., Elshafey, A., Elbialy, Z. (2025). Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets. EKB Journal Management System, 56(2), 273-287. doi: 10.21608/ejvs.2024.271906.1869
Aly Ahmedou; Ibrahim Ibrahim Al-Hawary; Muneer Alsayadi; Taha Yassine; Ahmed Elshafey; Zizy Ibrahim Elbialy. "Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets". EKB Journal Management System, 56, 2, 2025, 273-287. doi: 10.21608/ejvs.2024.271906.1869
Ahmedou, A., Al-Hawary, I., Alsayadi, M., Yassine, T., Elshafey, A., Elbialy, Z. (2025). 'Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets', EKB Journal Management System, 56(2), pp. 273-287. doi: 10.21608/ejvs.2024.271906.1869
Ahmedou, A., Al-Hawary, I., Alsayadi, M., Yassine, T., Elshafey, A., Elbialy, Z. Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets. EKB Journal Management System, 2025; 56(2): 273-287. doi: 10.21608/ejvs.2024.271906.1869

Assessment of Quality and Safety of Some Imported and Locally Sourced Fish in the Egyptian Markets

Egyptian Journal of Veterinary Sciences
Volume 56, Issue 2, February 2025, Page 273-287  XML PDF (1.55 MB)
Document Type: Original Article
DOI: 10.21608/ejvs.2024.271906.1869
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Authors
Aly Ahmedou1; Ibrahim Ibrahim Al-Hawary1; Muneer Alsayadi2; Taha Yassine3; Ahmed Elshafeyorcid 4; Zizy Ibrahim Elbialy email orcid 5
1Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt
2Department of Food Science and Technology, College of Agriculture and Food Science, Ibb University, Ibb, Yemen
3Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt
4Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt
533516 Al Geish street, Kafrelsheikh University,
Abstract
As fish is a crucial and diverse protein source in many diets, its high susceptibility to spoilage necessitates close attention to quality and safety. This study assessed the quality and safety of both imported and locally sourced fish found in Egyptian markets through physico-chemical, microbiological, and sensory analyses. While acceptable pH levels were observed across all samples, an alarming increase in ash content (except for frozen fish) was noted. Additionally, frozen, salted, canned, and smoked fish exceeded specific quality standards, particularly concerning smoked fish exceeding recommended limits. Although sensory evaluations deemed the organoleptic properties of most fish satisfactory, canned fish ranked highest, while salted fish fell short. Notably, the microbiological quality of some samples was concerning, suggesting potential lapses in sanitation and unsafe handling practices during processing and distribution.
Keywords
Fish quality; Fish microbiology; Fish composition; Spoilage
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