Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants
El-Banna, N., EL- Zainy, A., EL-Wasef, S., EL- Bagoury, R. (2015). Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants. EKB Journal Management System, 20(2), 427-437. doi: 10.21608/scvmj.2015.64649
Nefesa El-Banna; Ashraf EL- Zainy; Safa EL-Wasef; Reem EL- Bagoury. "Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants". EKB Journal Management System, 20, 2, 2015, 427-437. doi: 10.21608/scvmj.2015.64649
El-Banna, N., EL- Zainy, A., EL-Wasef, S., EL- Bagoury, R. (2015). 'Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants', EKB Journal Management System, 20(2), pp. 427-437. doi: 10.21608/scvmj.2015.64649
El-Banna, N., EL- Zainy, A., EL-Wasef, S., EL- Bagoury, R. Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants. EKB Journal Management System, 2015; 20(2): 427-437. doi: 10.21608/scvmj.2015.64649

Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants

Suez Canal Veterinary Medical Journal. SCVMJ
Article 30, Volume 20, Issue 2, December 2015, Page 427-437  XML PDF (1.07 MB)
Document Type: Original Article
DOI: 10.21608/scvmj.2015.64649
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Authors
Nefesa El-Banna1; Ashraf EL- Zainy2; Safa EL-Wasef3; Reem EL- Bagoury* 3
1Department of Clinical Nutrition Helwan University
2Department of Nutrition and Food Science Faculty of Home Economics Mansoura University
3Department of foods and Nutrition Science Faculty of Home Economics Port Said University
Abstract
Twenty seven ready to eat seafood nine samples of each grilled mullet, boiled shrimps and fried squid (four samples from up-scale and five from popular restaurants) were collected from seafood restaurants in Port- Said. The samples were examined for bacteriological and chemical indices. The mean values of total bacteria count in grilled mullet, boiled shrimp and fried squid in up- scale and popular restaurants were (1.8 × 103, 1.5 × 103; 1. 5 × 103, 1.2 × 103 and 1.45 × 103 , 0.94 × 103cfu/gm) ; the mean value of the total coliform count were  0.85 × 103, 0.7 × 103 ; 0.62 × 103 , 0.56 × 103  and  0.7 × 103 ,0.5 × 103 MPN/gm), respectively. The incidence of E. coli species were 25%, 0.20%; 0.0%; 0.20%, and 0.25%, 0.20% respectively.  While the incidence of Listeria species were 25%, 0.20%; 0.50%, 0.40% and 0.0%, 0.0%, respectively. The average value of protein, fat, ash and moisture content in grilled mullet from up- scale and popular restaurants were 18.7%, 19.5%; 13.4%, 19.1%; 2.2%, 3.2% and 65.7%, 57.9% respectively. While in boiled shrimps the results were 14.0%, 19.6%; 14.0%, 11.4%; 2.1%, 2.2% and 69.8%, 67.4% respectively. The results in the examined fried squid were 12.4%, 11.3%; 25.8%, 33.2%; 3.0%, 2.8% and 55.1%, 49.2% respectively. The mean values of the TVB.N were 13.8, 12.0; 22.9, 27.8 and 19.7, 13.4 mg / 100g, respectively. The mean values of TBA were 3.7, 3.3; 3.9, 4.6 and 3.2, 3.3 malonaldiahyde mg / kg, respectively. The mean values of FFA were 8.8, 12.6; 8.9, 7.5 and 19.3, 24.9%, respectively.
Keywords
Bacteriological & chemical evaluation; Seafood; E. coli; Listeria spp
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