Chemical profile of Salted and Smoked Fish | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 46, Issue 2, July 2024, Page 106-110 PDF (330.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2024.238557.1729 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Yomna Soliman; Walid Sobhy Arab ; abobakr Edris; Amina Elrais 
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| Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University | ||||
| Abstract | ||||
| From various super markets in Egypt, 90 randomly selected samples of smoked herring, salted sardine, and fesiekh (30 of each) were gathered. The pH levels in the smoked and salted fish products that were evaluated were 6.18±0.03, 6.40±0.05, and 6.49±0.05 for the smoked herring, salted sardine, and fesiekh, respectively. analyzed smoked herring, salted sardine, and fesiekh had TVB-N values of 19.56±1.17, 24.08±1.32, and 28.73±1.49 mg/100g for total volatile basic nitrogen, respectively, while the TMA readings for the smoked herring, salted sardine, and fesiekh under examination were 4.71 ±0.39, 6.98± 0.55 and 9.04± 0.67mg/100g, respectively. The TBA values in the smoked and salted fish products under investigation were 2.62± 0.14, 3.36±0.18, and 3.54±0.25 mg malondialdehyde/kg for the smoked herring, salted sardine, and fesiekh, respectively. In addition, the analyzed smoked herring, salted sardine, and fesiekh had salt contents of 6.33± 0.02%,6.87± 0.04 and 7.15± 0.05 respectively. Additionally, the analyzed smoked herring, salted sardine, and fesiekh had mercury residues of 0.72± 0.01, 0.98±0.02, and 0.46±0.01mg/Kg, respectively. In contrast, the samples of salted and smoked fish products that were analyzed had lead residues of 0.25± 0.01, 0.41± 0.01, and 0.46± 0.02 and mg/Kg in for the smoked herring, salted sardine, and fesiekh. | ||||
| Keywords | ||||
| Salted fish; Smoked fish; Fesiekh; Trimethylamine; and heavy metals | ||||
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